Elevate your quesadillas: the ultimate guide to kogi’s sweet chili chicken delight

Prepare to tantalize your taste buds with our irresistible Kogi Sweet Chili Chicken Quesadilla recipe. Inspired by the legendary Los Angeles food truck, this culinary masterpiece combines the bold flavors of Korean barbecue with the comforting warmth of a quesadilla.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts, sliced
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup Kogi Sweet Chili Sauce (or your favorite sweet chili sauce)
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger

For the Quesadilla:

• 8 flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• Sour cream and guacamole for serving (optional)

Instructions

Preparing the Chicken

1. In a large bowl, combine the chicken, soy sauce, brown sugar, Kogi Sweet Chili Sauce, sesame oil, garlic, and ginger.
2. Mix well to coat the chicken evenly.
3. Let marinate for at least 30 minutes, or up to overnight.

Cooking the Chicken

1. Heat a large skillet over medium-high heat.
2. Add the chicken and cook for 5-7 minutes per side, or until cooked through.
3. Remove from the skillet and set aside.

Assembling the Quesadillas

1. Heat a large skillet or griddle over medium heat.
2. Place a tortilla in the skillet and sprinkle with 1/4 cup of Monterey Jack cheese.
3. Top with half of the cooked chicken, 1/4 cup of cheddar cheese, 2 tablespoons of green onions, and 2 tablespoons of cilantro.
4. Fold the tortilla in half and cook for 2-3 minutes per side, or until the cheese is melted and bubbly.
5. Repeat with the remaining tortillas and ingredients.

Serving the Quesadillas

Serve the Kogi Sweet Chili Chicken Quesadillas immediately with sour cream and guacamole, if desired.

Tips

• For a crispier quesadilla, cook it in a hot skillet and press down on it with a spatula.
• Add other toppings to your quesadillas, such as chopped tomatoes, jalapeños, or black beans.
• If you don’t have Kogi Sweet Chili Sauce, you can use your favorite brand or make your own by combining 1 cup of ketchup, 1/2 cup of brown sugar, 1/4 cup of honey, 1/4 cup of rice vinegar, and 1 tablespoon of chili powder.

Variations

• Vegetarian: Use tofu or tempeh instead of chicken.
• Spicy: Add a dash of cayenne pepper or sriracha to the chicken marinade.
• Sweet: Drizzle honey or agave syrup over the quesadillas before serving.

The Ultimate Comfort Food

Our Kogi Sweet Chili Chicken Quesadilla is the perfect comfort food for any occasion. Whether you’re hosting a party, craving a quick weeknight meal, or simply want to indulge in a taste of Los Angeles, this recipe will not disappoint.

Quick Answers to Your FAQs

Q: Can I make these quesadillas ahead of time?
A: Yes, you can assemble the quesadillas up to a day in advance. When ready to serve, heat them in a skillet or oven until warmed through.

Q: What can I use instead of flour tortillas?
A: You can use corn tortillas, whole wheat tortillas, or even gluten-free tortillas.

Q: How do I store leftover quesadillas?
A: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through.