Chicken Quesadilla

• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• ½ tablespoon crushed red pepper
• 1 medium yellow onion, julienned
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 tablespoon sesame seeds
• 2 tablespoons teriyaki marinade/sauce
• 4 boneless skinless chicken breasts (about 6 ounces each), grilled and cut into ½-inch strips
• 1 tablespoon chopped cilantro
• Salt to taste
• Pepper to taste
• 4 ea. 10-inch flour tortillas
• 8 ounces (about 2 cups) shredded Colby Jack cheese
• About 2 teaspoons butter

Ingredients for 4 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat sesame oil in a large sauté pan over medium-high heat.

   Stovetop
2. 2

   Add the garlic, crushed red pepper, and onion and sauté for a minute.

3. 3

   Add the red and green bell peppers and sauté just barely until soft, around 3 minutes.

4. 4

   Add the sesame seeds, teriyaki sauce, and grilled chicken strips .

   Grill or barbecue
5. 5

   Lower heat to medium and cook, stirring often, until flavors are mixed, about 5 minutes.

6. 6

   Stir in the chopped cilantro, and season to taste with salt and pepper.

7. 7

   Divide the chicken mixture into fourths, putting the portion only on one-half of each tortilla.

8. 8

   Top with the shredded cheese, dividing equally among the tortillas.

9. 9

   Fold tortillas over, forming a semicircle, to cover the mixture.

10. 10

    Heat a large sauté pan or skillet over medium-high heat.

    Stovetop
11. 11

    Add just enough butter to make a very thin layer on the bottom of the pan.

12. 12

    Cook the quesadillas in the butter until cheese is melted and tortillas are browned on both sides, about 3 minutes per side.

13. 13

    Cut each tortilla into four or so triangles and serve immediately.