Sweet & Spicy Gochujang Chicken Quesadillas

Instructions

1. Preheat the oven to 425°F. Meanwhile, make the pickled slaw: In a medium bowl, combine sliced cucumber, carrot, rice vinegar, and 1 teaspoon Karo® Syrup. Add salt, to taste. Toss to coat and set aside.
2. In a small bowl, whisk together the sour cream, 1 tablespoon of gochujang, and 1 teaspoon rice vinegar for the dipping sauce. In a separate medium bowl, whisk together the remaining gochujang, soy sauce, 2 1/2 tablespoons Karo® Syrup, garlic, and ginger. Thin with 2 tablespoons of water, or as needed to achieve a glaze-like consistency. Add the glaze to the shredded chicken and onion whites and toss to coat.
3. Brush one side of the tortillas with oil. Place, oiled side down, on a large sheet pan and sprinkle with half of the cheese. Divide the chicken evenly between the 6 tortillas. Top with the remaining cheese and fold over the tortillas to enclose the filling. Bake for 12-15 minutes, until the tortillas are lightly browned and the cheese is melted, flipping halfway through.
4. Slice the baked quesadillas into thirds. Top with green onion greens and sesame seeds, if desired. Serve with the pickled slaw and dipping sauce on the side.