3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon olive oil
2 tablespoons lime juice
3 garlic cloves
2 tablespoons Sriracha
1 teaspoon sea salt
2 lbs chicken breasts, cut into 1 inch chunks – In the future I would prefer them to be shredded for this recipe.
1 jar 12-oz. roasted red peppers, drained and chopped
1/2 an onion, chopped
2 1/2 cups grated cheese
1. In a blender, combine soy sauce, honey, olive oil, like juice, garlic, Sriracha, and salt. Blend until completely smooth.
2. In a large ziplock bag, combine chicken chunks and marinade. Cover and seal and marinate in the refrigerator for at least 30 minutes. (I went on a run while mine was marinating!)
3. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken chunks until golden brown, about 6-8 minutes. Transfer to bowl and set aside.
4. Cook onions with olive oil and season with cumin. Add to roasted red peppers.
5. Sizzle more olive oil in the skillet over medium heat and lay tortillas in the skillet. Then build the quesadillas by laying some grated cheese on the tortilla, then arranging some chicken, roasted red peppers, and onions. Top with grated cheese and second tortilla.
6. When tortilla is golden carefully flip the quesadilla to the other side. Continue cooking until the second side is golden.
We served this with a side of queso (heated up on the stove top) and chips from El Matador along with a slice of key lime cheesecake from The Fresh Market for dessert. Both were courtesy of my biffle who sent them home with me as circes after I visited her in Greenville over the weekend!