These Japanese-Mexican fusion quesadillas are a delightful combination of traditional Mexican ingredients and Japanese flavors. The dish features a filling of marinated teriyaki chicken, sautéed bell peppers, onions, and melted cheese, all sandwiched between tortillas. It's perfect for anyone who loves the bold and savory taste of Mexican cuisine with a touch of Japanese influence. These quesadillas are versatile and can be enjoyed as an appetizer, a main course, or even as a snack. Try them out and experience a mouthwatering blend of two global cuisines!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce
- 2 tablespoons vegetable oil
- 1 bell pepper, thinly sliced
- 1/2 onion, thinly sliced
- 4 large tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- Sour cream, guacamole, and salsa for serving
Directions
- In a shallow dish, marinate the chicken breasts in teriyaki sauce for at least 15 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add the marinated chicken breasts and cook for 6-8 minutes per side until fully cooked.
- Remove the chicken from the skillet and let it rest for a few minutes. Then thinly slice the chicken.
- In the same skillet, heat another tablespoon of oil and add the sliced bell pepper and onion. Sauté until they become tender and slightly caramelized.
- Place a tortilla on a flat surface and sprinkle half of the shredded cheese evenly over one half of the tortilla.
- Arrange the sliced teriyaki chicken, sautéed bell pepper, and onion over the cheese.
- Fold the tortilla in half to create a half-moon shape.
- Heat a clean skillet or griddle over medium heat and place the folded quesadilla on it.
- Cook for 2-3 minutes on each side until the cheese melts and the tortilla turns golden brown.
- Repeat the process with the remaining tortillas and filling ingredients.
- Serve the quesadillas hot, cut into wedges, with sour cream, guacamole, and salsa on the side.
