Ingredients
- sesame oil1 tbsp
- garlic, minced1 tbsp
- crushed red pepper1/2 tbsp
- yellow onion, medium, julienned1
- red bell pepper, julienned1
- green bell pepper, julienned1
- sesame seeds1 tbsp
- teriyaki marinade/sauce, marinade/sauce2 tbsp
- boneless skinless chicken breasts, about 6 ounces each, grilled and cut into ½-inch strips4
- cilantro, chopped1 tbsp
- salt, to taste
- pepper, to taste
- flour tortillas, 10-inch4 ea.
- Colby Jack cheese, shredded (about 2 cups)8 ounce
- butter, about2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Heat sesame oil in a large sauté pan over medium-high heat.
Add the garlic, crushed red pepper, and onion and sauté for a minute.
Add the red and green bell peppers and sauté just barely until soft, around 3 minutes.
Add the sesame seeds, teriyaki sauce, and grilled chicken strips .
Lower heat to medium and cook, stirring often, until flavors are mixed, about 5 minutes.
Stir in the chopped cilantro, and season to taste with salt and pepper.
Divide the chicken mixture into fourths, putting the portion only on one-half of each tortilla.
Top with the shredded cheese, dividing equally among the tortillas.
Fold tortillas over, forming a semicircle, to cover the mixture.
Heat a large sauté pan or skillet over medium-high heat.
Add just enough butter to make a very thin layer on the bottom of the pan.
Cook the quesadillas in the butter until cheese is melted and tortillas are browned on both sides, about 3 minutes per side.
Cut each tortilla into four or so triangles and serve immediately.
