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Teriyaki Chicken Quesadillas

teriyaki chicken quesadillas Entree
Teriyaki Chicken Quesadillas
  • Prep 50 min
  • Total 50 min
  • Servings 4

We can’t resist a cheesy quesadilla—or really any situation where a good cheese-pull is involved. Rather than staying on the traditional route, we’ve added far east flavors to this southwest snack. Sweet and spicy come together in perfect harmony with chicken, zippy teriyaki sauce and obviously lots and lots of cheese. MORE+ LESS-

Updated October 4, 2019

Ingredients

Dipping Sauce

1/2
cup mayonnaise
1
tablespoon lime juice
2
teaspoons Sriracha sauce
1/4
teaspoon garlic powder
1
tablespoon chopped green onion

Teriyaki Sauce

2
teaspoons vegetable oil
2
cloves garlic, finely chopped
1
tablespoon finely chopped fresh gingerroot
2
teaspoons Sriracha sauce
1/4
cup soy sauce
1/4
cup packed brown sugar
2
teaspoons cornstarch
2
tablespoons cold water

Quesadillas

2
cups fully cooked deli chicken, chopped
1/4
cup crushed pineapple, drained (from 6-oz can)
4
Old El Paso™ flour tortillas for burritos (from 11-oz package)
2
cups shredded mozzarella cheese (8 oz)
1/2
cup diced red bell pepper
2
tablespoons chopped green onions
4
teaspoons vegetable oil

Steps

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  • 1
    In small bowl, mix Dipping Sauce ingredients. Refrigerate until ready to serve.
  • 2
    To make Teriyaki Sauce: In 8-inch nonstick skillet, heat 2 teaspoons oil over medium heat. Cook garlic, gingerroot and Sriracha in oil 1 to 2 minutes, stirring constantly, until fragrant but not browned. Stir in soy sauce and brown sugar; cook 1 to 2 minutes, stirring frequently, until sugar is melted, and mixture is bubbling. In small bowl, beat cornstarch and cold water with whisk; add to soy mixture. Cook 30 to 60 seconds, stirring occasionally, until mixture starts to simmer and has thickened. Transfer to small heatproof bowl.
  • 3
    To make Quesadillas, add chicken, pineapple and 1/4 cup of the teriyaki sauce to same skillet; heat over medium heat 3 to 4 minutes or until chicken is completely heated through.
  • 4
    On half of each tortilla, layer 1/2 cup of the cheese and 1/2 cup of the chicken mixture; top each with 2 tablespoons bell pepper and 1 1/2 teaspoons green onion. Drizzle 1 teaspoon teriyaki sauce over vegetables; fold tortillas in half. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
  • 5
    Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil sides down; brush top sides with about 1/2 teaspoon of the oil. Cook 1 to 2 minutes or until golden brown.
  • 6
    Carefully turn quesadillas; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in 4 pieces; serve with dipping sauce and extra teriyaki sauce.

Expert Tips

  • Want to save time? Use bottled teriyaki sauce instead of the homemade stuff.
  • Amp up the heat by using 3 teaspoons of Sriracha in the dipping sauce for a little more zip.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
760
Calories from Fat
430
% Daily Value
Total Fat
48g
74%
Saturated Fat
14g
68%
Trans Fat
1/2g
Cholesterol
110mg
36%
Sodium
1880mg
78%
Potassium
470mg
13%
Total Carbohydrate
45g
15%
Dietary Fiber
1g
6%
Sugars
19g
Protein
38g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
45%
45%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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