Step 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.

Step 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.

Step 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.

Step 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.