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
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.
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.
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.
3 minutes
Cut each tortilla into four or so triangles and serve immediately.
- •Good with sour cream and your favorite salsa as toppings.