Cookbook:Chicken Quesadilla

Chicken Quesadilla
Category	Chicken recipes
Servings	4
Time	1 hour
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Southwestern U.S. cuisine

Ingredients

• 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

Procedure

1. Heat sesame oil in a large sauté pan over medium-high heat.
2. Add the garlic, crushed red pepper, and onion and sauté for a minute.
3. Add the red and green bell peppers and sauté just barely until soft, around 3 minutes.
4. Add the sesame seeds, teriyaki sauce, and grilled chicken strips .
5. Lower heat to medium and cook, stirring often, until flavors are mixed, about 5 minutes.
6. Stir in the chopped cilantro, and season to taste with salt and pepper.
7. Divide the chicken mixture into fourths, putting the portion only on one-half of each tortilla.
8. Top with the shredded cheese, dividing equally among the tortillas.
9. Fold tortillas over, forming a semicircle, to cover the mixture.
10. Heat a large sauté pan or skillet over medium-high heat.
11. Add just enough butter to make a very thin layer on the bottom of the pan.
12. Cook the quesadillas in the butter until cheese is melted and tortillas are browned on both sides, about 3 minutes per side.
13. Cut each tortilla into four or so triangles and serve immediately.

Notes, tips, and variations

• Good with sour cream and your favorite salsa as toppings.