Description
A delicious fusion of Japanese teriyaki and Mexican quesadilla, featuring tender chicken, melted cheese, and a sweet-savory sauce.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts, sliced
- 1/4 cup teriyaki sauce
- 4 large flour tortillas
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced bell peppers
- 1/2 cup sliced onions
- 2 tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp black pepper
Instructions
1. Prepare the Crust:
- Marinate chicken slices in teriyaki sauce for at least 15 minutes.
- Heat 1 tbsp oil in a pan over medium heat. Cook chicken until fully done, about 5-7 minutes. Set aside.
- In the same pan, sauté bell peppers and onions until softened, about 3 minutes.
- Lay out tortillas. Sprinkle half of each tortilla with cheese, then add chicken and veggie mixture. Top with remaining cheese and fold tortillas in half.
- Heat remaining oil in a clean pan over medium heat. Cook each quesadilla for 2-3 minutes per side until golden and cheese melts.
- Slice into wedges and serve warm.
Notes
You can customize the seasonings to taste.