A chicken quesadilla really is a blank slate. The product you end up with can contain many of the traditional elements found in "Mexican" food, and that will likely satisfy you. But for today, let's break from tradition and try something different. We're going to start with a sesame-ginger sauce.
Assemble quesadillas using tortillas of your choice. I found a really cool brand of tortillas called, Engine 2, which are made of organic sprouted grains such as wheat, barley, millet, quinoa, lentils, farro and soybeans. They taste wonderful! Lay the tortilla in a clean skillet over medium-high heat, load in some of the filling on half of the tortilla, add cheese if you're into that, fold the tortilla over and cook on both sides until tortilla is nice and brown. Now chow down, because your non-traditional quesadilla is making your mouth water!
Whisk together the following ingredients: 1 tbsp soy sauce, 1/2 tbsp canola oil, 1/2 tbsp sesame oil, 1/2 tbsp rice wine vinegar, 1 clove of minced garlic, 2" piece of grated fresh ginger and a 2-3second drizzle of honey.
Now prepare the filling ingredients. I used shredded cooked chicken, grated carrots, kale cut into ribbons and thinly sliced red onion. Sauté ingredients in a skillet with the sesame-ginger sauce until cooked to your liking. Sprinkle in some hemp seeds and freshly chopped cilantro.
Assemble quesadillas using tortillas of your choice. I found a really cool brand of tortillas called, Engine 2, which are made of organic sprouted grains such as wheat, barley, millet, quinoa, lentils, farro and soybeans. They taste wonderful! Lay the tortilla in a clean skillet over medium-high heat, load in some of the filling on half of the tortilla, add cheese if you're into that, fold the tortilla over and cook on both sides until tortilla is nice and brown. Now chow down, because your non-traditional quesadilla is making your mouth water!
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