Chicken Quesadilla
This chicken quesadilla swaps the usual cumin and chili seasoning for teriyaki, sesame and garlic. Grilled chicken strips are tossed with onion, red and green bell pepper, and a little crushed red pepper for heat, then folded into flour tortillas with Colby Jack. A thin film of butter in the pan browns the outside evenly. The filling can be made ahead, so the final cooking takes only minutes.
Instructions
Heat the sesame oil in a large sauté pan over medium-high heat. Add the garlic, crushed red pepper and onion, and sauté for about a minute.
Add the red and green bell peppers and sauté until they are just soft, around 3 minutes. Stir in the sesame seeds, teriyaki sauce and grilled chicken strips.
Lower the heat to medium and cook, stirring often, for about 5 minutes, until the flavors have come together. Stir in the cilantro and season with salt and pepper.
Divide the chicken mixture into four portions and spread each over one half of a tortilla. Top each with an equal share of the shredded cheese, then fold the tortillas over into semicircles to cover the filling.
Heat a clean large sauté pan or skillet over medium-high heat and add just enough butter to coat the bottom in a very thin layer. Cook the quesadillas until the cheese has melted and the tortillas are browned on both sides, about 3 minutes per side.
Cut each quesadilla into four or so triangles and serve right away. Sour cream and your favorite salsa work well as toppings.
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