Teriyaki Chicken Quesadillas

5 from 1 vote

If you want big flavor fast, this quesadilla is crispy perfection, loaded with teriyaki chicken and melted cheese.

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: Mexican

Servings: serving

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

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.