Teriyaki Chicken Quesadillas
If you want big flavor fast, this quesadilla is crispy perfection, loaded with teriyaki chicken and melted cheese.
Foto: Barefeet In The Kitchen
Ingredients
- ⅓ cup cooked chicken, chopped into ½-inch pieces
- 2 -3 tablespoons Bachan's Original Japanese Barbecue Sauce (or the teriyaki-style sauce of your choice)
- 1 8 -10" flour tortilla
- 1 teaspoon butter
- ⅓ cup shredded Mozzarella, Monterrey jack, or cheese blend
- 1 g reen onion (thinly sliced)
Steps
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Combine the chicken and sauce in a small bowl and stir to coat well. Set aside. (If using leftover Sticky Asian Chicken in this recipe, skip the extra sauce.)
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Warm a nonstick skillet over medium heat. Lightly butter one side of the tortilla with butter and place it in the hot pan. Sprinkle about 3 tablespoons of cheese over half of the tortilla and top with chicken. Sprinkle an additional 3 tablespoons of cheese over the chicken and top with green onions.
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Fold the tortilla over on itself and let it cook for 2-3 minutes. When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side.
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Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. Using a spatula, transfer the quesadilla back to a cutting board and cut it into wedges while it is hot and serve warm. Repeat as desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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