This gochujang chicken quesadilla is so easy to throw together, taking less than 15 minutes to make from start to finish. Perfect for a quick lunch meal, or an easy appetiser for the whole family. Literally a spicy chicken quesadilla with an Asian twist, the chicken breasts are infused with the rich, fiery flavours of gochujang – a Korean chilli paste that adds a delightful depth of heat and sweetness.
As you bite into the quesadilla, the sweetcorns and onions add extra crunch and a hint of refreshing sweetness, while the melty oozy cheese neutralises the spicyness. This chicken quesadilla recipe promises mega flavours and a fusion of textures in every bite!
Table of contents
- What makes this gochujang chicken quesadilla so good
- Ingredients for gochujang chicken quesadilla
- How to make gochujang chicken quesadilla
- Success tips on making gochujang chicken quesadilla
- Popular substitutions & additions
- How to store leftovers?
- Can I freeze quesadillas?
- Products I recommend
- More quick and easy recipes
- You might also like
What makes this gochujang chicken quesadilla so good
- Quick and easy: Taking less than 20 minutes from start to finish, you’ll have it done in a breeze!
- Fusion cuisine: The combination of Korean and Mexican flavours offers a twist on the traditional quesadillas, perfect for anyone seeking something new and delicious.
- Spicy kick: The spiciness of gochujang bursts in your mouth as soon as you take a bite. For any spicy food lovers, this recipe is gonna be your new favourite!
- Hearty and fulfilling: The crispy tortilla gives way to the tender, gooey interior packed with irresistible flavours, offering moments of bliss in each bite.
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Ingredients for gochujang chicken quesadilla
- Chicken breast: This recipe uses one piece of chicken breast for 2 servings.
- Flour tortilla: I used flour tortillas for their soft and chewy texture. You can also use corn tortillas which are firmer in texture and will give you a crunchier exterior with a distinctive corn flavour.
- Vegetables: I used onions and sweetcorns for added crunch and a touch of refreshing sweetness to balance the spiciness.
- Cheese: Use your choice of cheese for that ooey-gooey cheesy goodness.
- Gochujang: Korean chilli paste is a staple ingredient for Korean cuisine. It has a combination of sweet, spicy, and umami flavours, providing the dish with a rich and complex flavour profile.
- Soy sauce: This adds extra umami for the depth of flavours.
- Sugar: This adds a touch of sweetness and neutralises the heat from gochujang and gochugaru.
- Gochugaru (optional): A Korean red pepper flake that adds a bright, slightly smoky flavour and elevates the heat level of the dish.
- Water: This balances the rich flavours of the marinade and helps tenderise the chicken.
How to make gochujang chicken quesadilla
- In a bowl, mix together gochujang, sugar, soy sauce, water, and gochugaru. Transfer the chopped chicken breasts to the marinade, massage and marinate for 5-10 minutes.
- In a pan, heat some oil over medium-high heat then sauté the diced onions until golden brown. Add in the marinated chicken and sear both sides until 70-80% cooked.
- Add in sweetcorns and stir-fry until all ingredients are coated with sauce. Set aside.
- Heat a little oil or butter in another pan over medium-low heat. Place one piece of flour tortilla in the pan, then layer with the spicy chicken mixture and shredded mozzarella cheese evenly in the centre. Fold the tortilla in half and cook for 2-3 minutes each side until golden brown.
- Repeat with the remaining tortillas and filling.
- Slice the quesadilla in half and garnish with some chopped parsley on top. Enjoy!
Success tips on making gochujang chicken quesadilla
Adjust the heat level.
Mix the ingredients for the marinade and do a taste test before adding in chicken breasts. Add in more sugar or gochugaru depending on your spicy tolerance level and taste preference.
Do not overcook the chicken breasts.
Stir-fry the gochujang chicken with sweetcorns when they are 70-80% cooked to ensure they remain tender and juicy. You can do a test by inserting a chopstick into the thickest part of the chicken. If it pierces through, then it’s done.
Make ahead of time.
The cooking process takes just 10 minutes, so if you’re running out of time, you can marinate the chicken in advance and leave them in the refrigerator for up to 1-2 days. This allows the chicken to absorb flavours, making them even more flavourful!
Popular substitutions & additions
- Switch up the chicken: For beef, shrimps, or pork.
- Make it vegetarian: Replace the chicken with tofu and/or beans for the protein in-take.
- Add more veggies: Add in bell peppers, mushrooms, or spinach for extra flavour and nutrition.
How to store leftovers?
Store cooked quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a pan skillet or oven.
Can I freeze quesadillas?
Yes! Wrap them tightly in cling film or foil, and freeze for up to 2 months. Reheat directly from frozen, adding a few extra minutes to the cooking time.
Products I recommend
- Gochujang – Korean hot pepper paste
- Fine Gochugaru – Korean red pepper flakes
- Non-stick frying pan skillet
Offering tender flavourful chicken infused with spicy-sweet umami of gochujang, smothered in gooey melted cheese and crunchy sweet vegetables, all stuffed in a crispy, golden exterior. This gochujang chicken quesadilla is perfect for a quick lunch, a party appetiser, or a late-night snack.
More quick and easy recipes
I’d love to hear about your experience making my recipes! If you’ve tried this Gochujang Chicken Quesadilla recipe or any other recipe on HomeCookJournal, then don’t forget to rate the recipe and leave a comment below. Feel free to take snapshots of your experience with my recipes and share them on Instagram so I can repost on stories! And if you have any other foods you’d like to make, please feel free to comment as well!
Gochujang Chicken Quesadilla
Equipment
- Non-stick frying pan skillets (product link in Notes below)
Ingredients
- 1 chicken breast chopped
- 1/2 cup sweetcorns
- 1/2 onion diced
- 2 flour tortilla
- Shredded mozzarella cheese
- chopped parsley
For the marinade
- 2 tbsp gochujang (Korean hot pepper paste – product link in Notes below)
- 1 tbsp soy sauce
- 2 tsp sugar
- 1/2 tsp gochugaru (Korean red pepper flakes – product link in Notes below)
- 1 tbsp water
Instructions
- In a bowl, mix together gochujang, sugar, soy sauce, water, and gochugaru. Transfer the chopped chicken breasts to the marinade, massage and marinate for 5-10 minutes.
- In a pan, heat some oil over medium-high heat then sauté the diced onions until golden brown. Add in the marinated chicken and sear both sides until 70-80% cooked (about 2 minutes).
- Add in sweetcorns and stir-fry until all ingredients are coated with sauce. Set aside.
- Heat a little oil or butter in another pan over medium-low heat. Place one piece of flour tortilla in the pan, then layer with the spicy chicken mixture and shredded mozzarella cheese evenly in the centre. Fold the tortilla in half and cook for 2-3 minutes each side until golden brown.
- Repeat with the remaining tortillas and filling.
- Slice the quesadilla in half and garnish with some chopped parsley on top. Enjoy!
