Teriyaki Chicken Quesadilla
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 quesadillas
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Calories
384 kcal
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Course
Main Course
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Cuisine
Japanese
Teriyaki Chicken Quesadilla
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Delicious teriyaki chicken quesadilla with juicy chicken thighs marinated in a savory teriyaki sauce and melted Mexican cheese.
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Ingredients
- 1 lb boneless, skinless chicken thighs
- 1-2 avocados
- 4 flour tortillas
- Mexican-style shredded cheese (I use Sargento® Fine Cut Shredded 4 Cheese Mexican that includes Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses)
For Teriyaki Sauce
- 1 tsp brown sugar
- 3 Tbsp sake
- 3 Tbsp mirin
- 3 Tbsp soy sauce
For Serving (Optional)
- salsa
- sour cream
- limes
- cilantro (coriander)
Instructions
- Gather all the ingredients. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
- For teriyaki marinade, combine 1 tsp brown sugar, 3 Tbsp sake, 3 Tbsp mirin, and 3 Tbsp soy sauce in a bowl. Whisk well till the sugar has dissolved completely.
- Use a fork to prick the chicken thighs. This will help shorten the marinade process. Put the chicken in a baking dish and pour the teriyaki marinade. Let the chicken marinade for 15 minutes. Turn the chicken once or twice.
- Bake the chicken in the middle rack at 400ºF (200ºC) for 15 minutes. Turn the chicken once or twice.
- Meanwhile prepare the bowls of salsa and sour cream or other condiments. Cut lime if you use any. Cut each avocado into 8-12 wedges. Alternatively, you can slice them, but I like the chunkier texture of avocado in the quesadillas so I cut into 8 wedges.
- Remove the chicken from the oven and let it sit for a few minutes. Cut the chicken into strips or cubes (I prefer strips, looks better after slicing quesadillas).
- Heat the griddle pan or frying pan over medium low heat. Place tortillas to warm up and flip once. Place a generous amount of cheese on the tortillas.
- Then put the fillings and fold in half while the tortillas are pliable.
- Cut each quesadilla into 3 or 4 triangles. Serve immediately with salsa, sour cream, lime, and cilantro.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.
Nutrition Information
Show Details
Calories
384kcal
(19%)
Carbohydrates
22g
(7%)
Protein
29g
(58%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
121mg
(40%)
Sodium
768mg
(32%)
Potassium
581mg
(17%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
193IU
(4%)
Vitamin C
5mg
(6%)
Calcium
141mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4quesadillas
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 768mg | 32% |
| Potassium | 581mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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