Teriyaki Chicken Quesadillas

Ingredients

• 80 ml (⅓ cup)cooked chicken, chopped into 1.3 cm (½-inch) pieces
• 30–45 ml (2–3 tablespoons)Bachan's Original Japanese Barbecue Sauce, or teriyaki-style sauce of your choice
• 1 tortilla, 20–25 cm (8–10 inches)flour tortilla
• 5 g (1 teaspoon)butter
• 35 g (⅓ cup)shredded mozzarella, Monterey Jack or cheese blend
• 1green onion, thinly sliced

Instructions

1. 1

   Coat the chicken

   In a small bowl, stir the chicken with the sauce until coated. Set it aside. If using leftover Sticky Asian Chicken, leave out the extra sauce.

2. 2

   Fill the tortilla

   Warm a non-stick frying pan over medium heat. Spread butter lightly over one side of the tortilla and place it butter-side down in the hot pan. Sprinkle about 3 tablespoons of cheese over one half, add the chicken, then scatter another 3 tablespoons of cheese over the chicken and top with the green onion.

3. 3

   Fold and flip

   Fold the tortilla over the filling and cook for 2–3 minutes. Once the cheese has started to melt and the underside is lightly browned, turn the folded quesadilla over.

4. 4

   Finish and serve

   Cook until the cheese has melted throughout and the tortilla is crisp around the edges. Transfer it with a spatula to a chopping board, cut into wedges while hot and serve warm. Repeat as desired.

What are teriyaki chicken quesadillas?

Quesadillas are Mexican-inspired folded tortillas cooked with a filling, often including melted cheese. This version pairs that familiar format with chicken coated in a sweet-savoury Japanese barbecue or teriyaki-style sauce.

The quick pan-cooking gives the tortilla a crisp surface while the cheese melts around the chicken. Green onion adds a fresh, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 307 calories, 23g protein, 16g carbs, 16g fat.

The tortilla and any sauce sugars provide most of the carbohydrates, while butter and cheese contribute much of the fat. Chicken and cheese supply the protein; pair the quesadilla with a generous serving of salad or vegetables for a more balanced plate.

Choosing the chicken and sauce

Cooked chicken: Chop it into small, even pieces so it is easy to distribute and warm through in the short cooking time.

Sauce: Coat the chicken in the bowl before adding it to the tortilla. Start with 2 tablespoons if you prefer a less saucy filling; use up to 3 for more coverage.

Build the filling in the pan

Cheese first: A layer beneath the chicken helps the filling hold together as it melts. Scatter the remaining cheese over the chicken to bind the top of the filling too.

Keep to one half: Leave the other half of the tortilla clear so it can fold neatly over the filling. Avoid piling the ingredients too close to the edge.

Get the crisp finish

Butter: A light coating on one side of the tortilla helps it brown in the pan. Place the tortilla butter-side down as directed.

Medium heat: This gives the cheese time to melt without scorching the tortilla. Turn the quesadilla when the underside is lightly browned and the cheese has begun to soften.

Check when it is ready

Look for a crisp edge and a lightly browned underside before flipping. After turning, cook until the cheese has melted throughout and the second side is crisp.

The stated 2–3 minutes is for the first side; the time on the second side depends on the pan and heat. Use the visual cues rather than rushing the cheese.

Serve it warm

Cut the quesadilla into wedges while it is hot, when the tortilla is crisp and the cheese is still soft. A fresh salad or crunchy vegetables make a simple side.

Recipe notes & tips

• Use chicken that is already cooked, since the pan time is focused on melting the cheese and crisping the tortilla.
• Chop the chicken evenly so it spreads across the tortilla without making the fold bulky.
• Keep the heat at medium to brown the tortilla while giving the filling time to warm through.
• Use a non-stick pan to make turning the folded quesadilla easier.
• Cut into wedges with a sharp knife while the quesadilla is hot.

Variations

• Use leftover chicken: Skip the extra sauce if the chicken is already coated in Sticky Asian Chicken sauce.
• Change the cheese: Use mozzarella, Monterey Jack or a blend, as listed in the recipe.
• Adjust the sauce: Use 2 tablespoons for a milder coating or up to 3 for a saucier filling.
• Add a fresh side: Serve with salad or crunchy vegetables for contrast.
• Make more: Repeat the same filling and cooking method for additional quesadillas.

Common mistakes to avoid

• Overfilling the tortilla: Keep the chicken and cheese on one half so the tortilla folds without spilling.
• Using high heat: The tortilla may brown before the cheese melts; cook over medium heat.
• Skipping the cheese beneath the chicken: Add the first layer before the chicken to help the filling hold together.
• Flipping too early: Wait for the underside to brown slightly and the cheese to begin melting.
• Cutting after the quesadilla cools: Slice it while hot for easier cutting and a warm, melty filling.

How to store

For the best crisp texture, serve straight from the pan. If you have leftovers, refrigerate them in a covered container and reheat in a dry frying pan over medium-low heat until hot and crisp; the tortilla may soften during storage.

Frequently asked questions