Teriyaki Chicken Quesadillas

I absolutely adore creating fusion recipes that bring flavors and ingredients from Asia and Latin America together. These Teriyaki Chicken Quesadillas are super easy to prepare and require little time; they’re great fun for kids to make as well. Sweet and savory Teriyaki accents contrast the creamy cheese perfectly, melting together into a heavenly bite of perfection. Add a squeeze of fresh lime juice and we’ve got a complete meal in one hand.

Makes 4 small quesadillas


1 boneless skinless chicken breast

3 teaspoons soy sauce

3 teaspoons sweet soy sauce

1/2 teaspoon cumin

Generous sprinkling of freshly ground black pepper

1 tablespoon vegetable oil

1/4 medium red onion

1/2 large red bell pepper, seeded

8 small flour tortillas

2 heaping cups of shredded mixed cheese (Monterey jack, cheddar or mozarella)

Chopped cilantro and lime wedges for garnish


Slice the chicken into thin strips; place in bowl. Mix the chicken with the soy sauce, sweet soy sauce, cumin and pepper; let marinate for 30 minutes.

In a skillet or wok, heat the vegetable oil on high. Stir-fry the marinated chicken until thoroughly cooked and golden brown for 4 to 5 minutes; set aside.

Preheat the oven to 400 degrees.

Chop the onion into thin strips; set aside. Chop the bell pepper into thin strips; set aside.

On a non-stick baking sheet lay out 4 tortillas making sure to leave a little room in between. Spread 1 cup of the shredded cheese evenly between the four tortillas. Layer bell pepper strips evenly between the four. Divide the chicken evenly on top of the bell pepper; then layer the onion on top. Finally spread the remainder of the cheese and top with tortillas. Bake for about 5 minutes until the cheese has melted evenly. Using a wide spatula, carefully, flip the tortillas over and bake for another 2 to 3 minutes.

Serve with wedges of lime and chopped cilantro.