Key West Spicy Chicken Quesadillas


Ingredients

Serves 6


Key West Spicy Chicken


3 tablespoons organic wheat-free soy sauce (or coconut aminos)

2 tablespoons raw organic honey

1 tablespoon olive oil

zest of one lime

juice of one lime

3 garlic cloves, peeled

1-inch piece fresh ginger, peeled and roughly chopped

2 tablespoons Sriracha sauce (store bought or homemade)

1 teaspoon fine grain sea salt

2 lbs / 900 gr free-range organic chicken breasts, cut into 1-inch chunks


1 jar 12 oz / 340 gr roasted red peppers in olive oil (I used Delallo), drained and chopped

2 ½ cups grated cheese (Monterey Jack is the best)

12 large tortillas (to make cauliflower tortillas use this recipe)

6 teaspoons butter

freshly chopped parsley (or cilantro)


Directions


In a blender, combine soy sauce, honey, olive oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth.

In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor).

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken chunks, until golden brown and cooked through, about 6 to 8 minutes, until juices run clear. Transfer to a bowl and set aside.

Deglaze the skillet and sizzle ½ teaspoon of the butter in the skillet over medium heat and lay a tortilla in the skillet. Then build the quesadillas by laying some grated cheese on the tortilla, and then arranging some of the chicken, roasted red peppers and parsley. Top with a little more grated cheese and top with a second tortilla.

When the tortilla is golden carefully flip the quesadilla to the other side, adding another ½ teaspoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.

Cut each quesadilla into wedges and serve.