Cookbook:Pollo Quesadilla

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Pollo Quesadilla
Category Chicken recipes
Servings 4
Time 1 hour

Cookbook | Ingredients | Recipes | Southwestern U.S. cuisine

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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.

Tips, Notes, and Variations[edit | edit source]