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How to Prepare the Quesadilla:1.
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Place the soy sauce, ginger, and garlic in a saucepan and bring to a boil.
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Remove from the heat and let sit for half an hour.
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2.
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Place the chicken breasts in a shallow baking dish and pour the marinade over.
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Cover and place in the refrigerator to marinate at least 4 hrs or possibly overnight.
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3.
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Season the chicken with salt and pepper to taste.
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Heat the oil in a large saute/fry pan over high heat till it just begins to smoke.
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4.
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Place the chicken in the pan and saute/fry 5 min or possibly till golden on one side.
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5.
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Lower the heat to medium, turn the chicken over and continue cooking till the chicken is almost cooked through, approximately 4 min.
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6.
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Let the chicken sit for 1 minute and slice on the bias into 1/2-inch pcs (the chicken will finish cooking in the oven).
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7.
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Preheat the oven to 450 F. Place 2 tortillas on an ungreased baking sheet.
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8.
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Spread 1/2 the cheeses, green onion, and sliced chicken on the 2 tortillas.
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9.
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Stack the 2 layers and cover with the remaining tortilla.
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10.
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Bake for 8-12 min, or possibly till the tortillas are crisp and the cheese has melted.
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11.
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Cut into quarters and serve warm garnished with the salsa.
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How to Prepare the Salsa:1.
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Heat a grill on high till it just begins to smoke.
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Grill the pineapple slices 2-3 min on each side till lightly browned.
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2.
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Remove and cut into medium dice.
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3.
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Add in the cilantro, lime, onion, jalapeno, and extra virgin olive oil.
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4.
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Season with salt and pepper to taste.
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Let sit at least 1/2 hour.
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How to Prepare the Hoisin Vinaigrette:1.
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Place the onion, garlic, hoisin sauce and vinegar in a blender and blend till smooth.
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2.
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With the motor running, slowly add in the sesame and extra virgin olive oil, drop by drop at first, till emulsified.
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continued in part 2
