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Crunchy, chewy, cheesy and loaded with flavorful morsels of tender chicken and green onion, this Teriyaki Chicken Quesadilla was absolutely delicious! I’m telling you, this is one of my new favorite ways to use up leftover cooked chicken. Don’t miss this one.
It’s safe to say I will never run out of ideas for new quesadillas. But, this is the first one I’ve made with leftover Sticky Asian Chicken. Every bite is bursting with bold flavor, gooey cheese, and that perfect crispy tortilla crunch.
Quesadillas have been my go-to lunch option for the past several years. And, this one follows the same method as all the others on the site. So, if you want to get the absolute best results, be sure to check out my how-to guide for making incredible quesadillas.
Teriyaki Chicken Quesadilla
If you love Asian inspired dishes like I do, you’re going to swoon over this twist. Like many of my quesadillas, this recipe was inspired by leftovers. I’d served that sticky asian chicken for dinner with some fluffy rice. And, the next day, I heard it calling my name for an easy, satisfying lunch.
The gingery, garlicky sauce has just the right amount of kick, and it plays well with the classic cheesy goodness I crave. And, it comes together in just minutes. That’s the kind of lunch I can get behind!
Ingredients & Substitutions
Tortillas – I prefer the taste and texture of flour tortillas in quesadillas. But, corn tortillas will work in a pinch.
Cheese – Typically, I use Monterey jack for my quesadillas. But, in this one I used mozzarella. The mild flavor really lets the chicken shine.
Chicken – Cooked leftover chicken is almost always on hand in my kitchen. But, you can also swap for rotisserie chicken.
The Sauce – If I don’t have leftover Sticky Asian Chicken on hand, I toss whichever cooked chicken I do have with a bit of Bachan’s Original Japanese Barbecue Sauce. It is a staple in my fridge.
Green onions – I add these for a pop of freshness which complements the rich sauce and hearty chicken.
I made these tonight and the kiddies LOVED them! Thanks for sharing this great idea. I used large whole wheat tortillas, leftover teriyaki chicken thighs, cheddar cheese and steamed broccoli bits (my son doesn’t like green onion). Very healthy and easy lunch/dinner!
Notes on Equipment
- Nonstick frying pan or skillet
- Spatula
How to Make a Teriyaki Chicken Quesadilla
Preheat the Skillet: I place a non-stick skillet on the stove over medium heat. While that heats up, I slice the green onions and assemble the other ingredients on the counter.
Butter the Tortilla: I spread a pat of butter on one side of the tortilla, then place it on the heated pan.
Adding the Ingredients: I cover only half of the tortilla with ingredients, starting with about half of the cheese.
Finishing the Layers: I add a layer of the chicken and green onions, then finish with the rest of the cheese.
Cooking: Fold the tortilla to cover the ingredients, and let it cook for a couple minutes, until the bottom is crispy and brown.
Flipping the Quesadilla: With the same spatula, I give the quesadilla a flip and let it cook on the other side until golden brown.
Serving: After it finishes cooking, transfer the quesadilla to a cutting board. Then, slice it into wedges and serve it while it’s still hot!
Expert Tip
Quesadillas aren’t rocket science. But after making hundreds, if not thousands, of quesadillas over the years, I’ve learned that the most important part of the process is temperature control. To make a great quesadilla, you want the tortilla to get crispy in the same amount of time it takes the cheese to fully melt. If the tortilla is browning too quickly, reduce the heat of the pan.
Melt the Cheese – If you have to reduce the heat, add a splash of water to the outer edges of the pan. Then, covering the pan will create steam that encourages the cheese to soften and melt.
Don’t Overstuff – The total thickness of the quesadilla should be no more than an inch thick when folded over. Too much meat slows the melting of the cheese. It also makes the ingredients spill out when flipping it.
Extra Sauce – Be careful with the chicken you add to this quesadilla. You don’t want to add liquids, as that can make the interior of the tortilla soggy. If you want more bold teriyaki flavor, you’ll get better results using it as a dip when serving.
Serving Suggestions
I ate my teriyaki chicken quesadilla for lunch with one of my every day salads and a scoop of leftover Mexican fried rice. It felt fitting for this fusion of cuisines.
But, when I make quesadillas for dinner, it’s pretty much a given that I’m going to include some form of queso dip and a huge bowl of chips. If my boys get to choose, that means a steak queso dip. But, queso fundido makes an appearance at times, too.
Make Ahead & Storage
Make Ahead: This recipe is a great way to use up crockpot shredded chicken or any leftover chicken you might have on hand.
How to Store: These quesadillas are best served hot from the stove! But, you can store leftovers in an airtight container in the fridge for up to 3 days.
How to Reheat: Warm up leftover quesadillas on a nonstick skillet or grill top pan. Heat until the cheese softens and the edges re-crisp
More Quesadilla Recipes
- Chicken Bacon Ranch Quesadilla
- Taco Quesadilla
- Fajita Quesadilla
- Buffalo Chicken Quesadilla
- Shrimp Quesadilla
Frequently Asked Questions
If your chicken tends to spill out when flipping, you may be overstuffing them or have the heat too high. Try using less filling and make sure the cheese on the bottom has melted before flipping.
Yes. You can totally change up the sauce for a different take on these teriyaki chicken quesadilla. You can try Korean BBQ, hoisin teriyaki sauce, or any thick stir-fry sauce you have on hand.
Chances are good your heat is set too high. Try lowering the heat so that the tortilla crisps more slowly. That will give the cheese more time to melt. And, you can check my tips section for more advice!
Teriyaki Chicken Quesadillas
Ingredients
- ⅓ cup cooked chicken, chopped into ½-inch pieces
- 2-3 tablespoons Bachan's Original Japanese Barbecue Sauce or the teriyaki-style sauce of your choice
- 1 8-10" flour tortilla
- 1 teaspoon butter
- ⅓ cup shredded Mozzarella, Monterrey jack, or cheese blend
- 1 green onion thinly sliced
Instructions
- Combine the chicken and sauce in a small bowl and stir to coat well. Set aside. (If using leftover Sticky Asian Chicken in this recipe, skip the extra sauce.)
- Warm a nonstick skillet over medium heat. Lightly butter one side of the tortilla with butter and place it in the hot pan. Sprinkle about 3 tablespoons of cheese over half of the tortilla and top with chicken. Sprinkle an additional 3 tablespoons of cheese over the chicken and top with green onions.
- Fold the tortilla over on itself and let it cook for 2-3 minutes. When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side.
- Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. Using a spatula, transfer the quesadilla back to a cutting board and cut it into wedges while it is hot and serve warm. Repeat as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/30/12 – recipe notes and photos updated 1/28/26}
I have eaten so many wraps but no quesadilla. Guess I need to make tortillas someday.. Such a simple recipe!
Great simple fusion recipe. This reminds me that I really want to make your whole wheat tortillas, I'm going to try today!
I adore quesadillas for leftovers too!
Don't you just love making a great dinner and then making another great dinner from the leftovers! perfect – who do you always get such great photos???
Mary x
The asian twist is brilliant! Thank you for sharing your creativity with me! I've been baking all day, and I'm eager for sleep, but I'll now be dreaming cheesy and delicious dreams thanks to you! I hope you have a wonderful Monday.
Wraps or Quesadillas – I love tortillas. I used to make my own when I lived in Denver. These look great! Nice easy dinner.
I love quesadillas, such a great way to clear out last night's leftovers, lol.
I made these tonight and the kiddies LOVED them! Thanks for sharing this great idea. I used large whole wheat tortillas, leftover teriyaki chicken thighs, cheddar cheese and steamed broccoli bits (my son doesn't like green onion). Very healthy and easy lunch/dinner!