A twist on a Kogi classic, this quesadilla eats like a pizza, tastes like wings, and is as craveable as a grilled cheese. Packed with seasoned chicken, melted cheese, and our spicy yet sweet sauce, it’s a delicious fusion that brings together unexpected flavors in every bite.
Sweet Jalapeño Chili Quesadilla | Roy Choi
Category
Main Course
Cuisine
Korean Mexican Fusion
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
A Flavor-Packed Fusion of Cloud23's Sweet Jalapeño Sauce, Seasoned Chicken, and Melty Cheese in a Crispy Tortilla.
A twist on a Kogi classic, this quesadilla eats like a pizza, tastes like wings, and is as craveable as a grilled cheese. Packed with seasoned chicken, melted cheese, and our spicy yet sweet sauce, it’s a delicious fusion that brings together unexpected flavors in every bite.
Chef Roy Choi
Ingredients
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1 pound seasoned grilled and chopped chicken
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1 cup minced onions
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1 cup chopped cilantro
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6 cups shredded cheddar/jack cheese
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4 large flour tortillas
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extra virgin olive oil (EVOO)
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roasted sesame seeds
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minced jalapeños
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2 cups Cloud23 Sweet Jalapeño
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4 cups Mae Ploy Thai chili sauce
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2 tbsp roasted sesame seeds
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2 Serrano chilies, chopped
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1 cup onion, chopped
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1 cup Sriracha
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2 cups Thai basil leaves
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1 cup scallions, chopped
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1 cup orange juice (OJ)
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1/2 cup lime juice
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2 tbsp Korean chili flakes
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1 cup cilantro
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1/2 cup garlic
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1 dried Anaheim chili
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1/2 cup ginger
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black pepper & salt, to taste
Quesadilla
Sauce
Directions
Prepare the Sauce: In a blender, combine all the sauce ingredients: Mae Ploy Thai chili sauce, roasted sesame seeds, Serrano chilies, Brooklyn's Sweet Jalapeño Sauce, onion, Sriracha, Thai basil leaves, scallions, orange juice (OJ), lime juice, Korean chili flakes, cilantro, garlic, dried Anaheim chili, ginger, black pepper, and salt.
Blend until smooth. If the sauce is too thick, add a splash of water to thin it out to your desired consistency. Set the sauce aside
Season and Grill the Chicken: Season the chicken breasts or thighs with salt, black pepper, garlic powder, onion powder, smoked paprika, olive oil, and lime juice.
Preheat your grill or skillet to medium heat and add a bit of olive oil to prevent sticking.
Grill the chicken for about 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat, let it rest for a few minutes, then chop it into bite-sized pieces.
Prepare the Filling: Heat a skillet over medium heat and add a drizzle of extra virgin olive oil (EVOO). Add the chopped grilled chicken to the skillet and warm it through for 2-3 minutes.
Add the minced onions and chopped cilantro to the chicken, stirring to combine. Cook for an additional 1-2 minutes until the onions soften slightly. Remove from heat and set aside.
Assemble the Quesadillas: Lay a flour tortilla flat on a clean surface. Sprinkle a generous layer of shredded cheddar/jack cheese over half of the tortilla.
Add a portion of the chicken mixture over the cheese layer, then sprinkle minced jalapeños and roasted sesame seeds over the chicken for added heat and flavor.
Add another layer of shredded cheese on top of the filling to help everything stick together when melted. Fold the tortilla in half to create a half-moon shape.
Cook the Quesadillas: Heat a large skillet or griddle over medium heat and add a small amount of EVOO.
Place the assembled quesadilla onto the hot skillet. Cook for 2-3 minutes on each side or until the tortilla is golden brown and crispy, and the cheese is fully melted. Repeat with the remaining tortillas and filling.
Finish and Serve: Once all the quesadillas are cooked, remove them from the skillet and let them cool for a minute.
Cut each quesadilla into wedges and generously drizzle with the prepared Cloud23 Sweet Jalapeño Chili Sauce.
Garnish with additional chopped cilantro, if desired, and serve immediately. Enjoy!
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