Ingredients

The following ingredients have 4 Servings
  • 1 pound (450g) boneless skinless chicken breasts
  • pinch of kosher salt
  • 1/4 teaspoon granulated garlic
  • 1 to 1 1/2 tablespoons olive oil
  • 8 6- inch corn tortillas
  • 3/4 cup (80g) shredded cheese (I used sharp cheddar and mozzarella)
  • 2 scallions (thinly sliced)
  • 1 cup baby spinach (about a small handful)
  • 2 tablespoons gochujang
  • 3 tablespoons low-fat sour cream
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon toasted sesame oil

Instruction

  • Remove chicken from packaging and pat dry. Slice your chicken breasts across to get thinner slices. This also helps the chicken cook faster. Sprinkle kosher salt and granulated garlic over chicken breasts.
  • Heat a pan with olive oil over medium-high heat. Add chicken breasts and cook for around 7 to 8 minutes, until the breasts reach 165 degrees F (75 degrees C). Dish up and set aside to rest. When the chicken is cool enough to handle, chop into thin slices.
  • Prepare gochujang sauce by mixing all ingredients in a bowl. Set aside.
  • Assemble quesadillas. Spread about a heaping teaspoon of gochujang sauce on a tortilla. Top with 3 tablespoons of cheese, sliced scallions, chicken, spinach, and another tortilla. Repeat for the remaining ingredients.
  • Wipe down pan and bring it to medium heat. Heat quesadillas for about 2 to 3 minutes, flipping in between.
  • Slice into quarters and serve immediately. You can use the rest of the gochujang sauce for dipping.