Chicken Quesadillas with Teriyaki Bell Peppers

Introduction

You cook the filling in sesame oil with garlic, crushed red pepper, onion, and julienned bell peppers, then fold it into flour tortillas with Colby Jack cheese. The peppers stay just tender, the chicken stays substantial, and the whole recipe fits a weeknight because the stovetop work is straightforward.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 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

Instructions

1. Heat sesame oil in a large sauté pan over medium-high heat.
2. Add the garlic, crushed red pepper, and onion and sauté for a minute.
3. Add the red and green bell peppers and sauté just barely until soft, around 3 minutes.
4. Add the sesame seeds, teriyaki sauce, and grilled chicken strips .
5. Lower heat to medium and cook, stirring often, until flavors are mixed, about 5 minutes.
6. Stir in the chopped cilantro, and season to taste with salt and pepper.
7. Divide the chicken mixture into fourths, putting the portion only on one-half of each tortilla.
8. Top with the shredded cheese, dividing equally among the tortillas.
9. Fold tortillas over, forming a semicircle, to cover the mixture.
10. Heat a large sauté pan or skillet over medium-high heat.
11. Add just enough butter to make a very thin layer on the bottom of the pan.
12. Cook the quesadillas in the butter until cheese is melted and tortillas are browned on both sides, about 3 minutes per side.
13. Cut each tortilla into four or so triangles and serve immediately.

Variations

• Change the Colby Jack cheese to Monterey Jack if you want a milder, stretchier melt that puts more focus on the chicken and peppers.
• Swap the red and green bell peppers for all red, yellow, or orange bell peppers if you want a sweeter filling with less bite.
• Use boneless skinless chicken thighs instead of chicken breasts for a richer filling that stays juicier after reheating.
• Replace the soy sauce with coconut aminos for a slightly sweeter, less salty flavor.
• Use corn tortillas instead of flour tortillas if you need a wheat-free option; the texture will be a little firmer and more delicate, so handle them gently.

Tips for Success

• Keep the bell peppers at the “just barely until soft” stage so they still hold some texture inside the tortilla.
• Cut the grilled chicken into even ½-inch strips so it heats through at the same rate as the peppers.
• Divide the chicken mixture and shredded cheese evenly among the four tortillas so they brown evenly and fold without tearing.
• Use only a very thin layer of butter in the pan; too much fat makes the tortillas fry instead of crisp.
• Pull the quesadillas when both sides are browned and the cheese is fully melted, not just warm at the edges.

Storage and Reheating

Store leftover quesadillas in an airtight container in the fridge for up to 3 days. If you want to freeze them, cool them completely, wrap each piece tightly, and freeze in a sealed container or freezer bag for up to 2 months.

Reheat in a skillet over medium heat for 2 to 3 minutes per side to bring back the crisp exterior. You can also reheat on a sheet pan in a 375°F oven for 8 to 10 minutes; avoid the microwave if possible, since it softens the tortillas.

FAQ

Can you use pre-cooked chicken instead of grilling chicken breasts?

Yes. Any fully cooked chicken works as long as you cut it into strips or small pieces so it mixes evenly with the peppers.

Why are the quesadillas getting soggy?

The filling is usually too wet or the pan has too much butter. Keep the peppers only lightly softened and use just enough butter to coat the pan thinly.

Can you make the filling ahead?

Yes. Cook the chicken and pepper mixture up to 2 days ahead, refrigerate it in an airtight container, and assemble the quesadillas when you are ready to cook.

Monterey Jack, cheddar, or a Mexican-style shredded blend all work. Use a cheese that melts well so the tortillas hold together when folded and sliced.