Chicken Quesadilla
Source and licence
"Chicken Quesadilla" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chicken_Quesadilla, revision 4600881), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_Quesadilla&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4600881
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Southwestern (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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
Method
- 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.