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For Marniade:.
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Combine garlic, salt, pepper, teriyaki, Worcestershire, honey, hot sauce, and chicken in a ziploc bag.
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Allow to marinate in the fridge at least 30 minutes.
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Preheat EVOO in a large skillet over medium high heat and sautee chicken about 4-5 minutes on each side until done.
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Remove chicken to a cutting board and cut into bite size pieces.
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Add onion and mushrooms (and more EVOO if necessary) to the skillet and sautee until golden brown and tender.
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Season with salt and pepper.
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Reduce heat to low and add the thawed and drained spinach, chopped sun dried tomatoes, and chicken.
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Stir until thoroughly combined.
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Adjust seasoning to taste.
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Preheat a griddle or skillet to medium high heat (about 375).
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Spray with Pam or use butter.
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Place slices of brie on both sides of the tortilla and cover half of the tortilla with the filling mixture.
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Fold in half and grill until crispy.
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Note: I used a panini press to make the quesadillas, but they can also be made in a skillet or the oven.
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If using a skillet, preheat to medium high heat and spray with Pam.
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Place the folded quesadilla in the skillet and top with another heavy skillet, then flip and repeat on the other side.
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If using an oven, preheat to about 375 and cook until golden and crispy.
