-makes six quesadillas/24 wedges
3 tablespoons Tamari sauce
2 tablespoons honey
1 tablespoon olive oil
zest of one lime
juice of one lime
3 garlic cloves, peeled
2 TBSP Sriracha sauce
1 teaspoon fine grain sea salt
2 lbs chicken breasts, cut into
1 jar roasted red peppers, drained and
2 1/2 cups Monterey Jack cheese,
12 large tortillas
6 tsp butter
freshly chopped parsley
In a blender, combine Tamari sauce, honey, olive oil, lime zest, lime juice, garlic, Sriracha and salt. Blend until completely smooth.
In a shallow sealable container or in a large sealable food storage 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.