Prep time: 10 mins
Cook time: 15 mins
4 Mission® Flour Soft Taco
1 lb. Chicken breast, boneless, skinless
Salt and pepper, to taste
½ cup Korean BBQ sauce, prepared
1 cup Low-fat Monterey jack cheese, shredded
½ cup Kimchi, prepared
1 tbsp. Vegetable oil
Sour cream, as needed
Preheat grill to high.
Season chicken breast with salt and pepper to taste. Grill until cooked through, brushing with Korean BBQ sauce occasionally, 8-10 minutes per side. Remove from heat and allow to cool slightly. Once cool enough to handle, using a fork, shred the chicken to desired sized pieces.
To assemble quesadillas: Place ½ cup shredded chicken onto ½ of each tortilla. Top the chicken with ¼ cup shredded cheese and 1 tbsp. Kimchi. Fold in half. Repeat for each tortilla.
In a skillet, over medium heat, warm the vegetable oil. Add assembled quesadilla and cook until golden brown and heated through, 2 to 3 minutes per side. Repeat for each quesadilla. Serve with sour cream.