Teriyaki Chicken Quesadilla

Today I want to share a slight twist on a popular Mexican dish,
 Teriyaki Chicken Quesadilla.

Author: Namiko Chen

Serves: 4 quesadillas

Ingredients

• 1 lb. chicken thighs
• 1-2 avocados
• 4 flour tortillas
• Mexican blend cheese (I use Sargento® Fine Cut Shredded 4 Cheese Mexican that includes Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses)
• Salsa (optional)
• Sour cream (optional)
• Limes (optional)
• Cilantro (optional)

For Teriyaki Sauce

• 1 tsp. brown sugar
• 3 Tbsp. sake
• 3 Tbsp. mirin
• 3 Tbsp. soy sauce
  

Instructions

1. Preheat the oven to 400F (200C).
2. 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.
   
3. 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.
   
4. Bake the chicken in the middle rack at 400F (200C) for 15 minutes. Turn the chicken once or twice.
   
5. 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.
   
6. 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).
   
7. 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.
   
8. Then put the fillings and fold in half while the tortillas are pliable.
   
9. Cut each quesadilla into 3 or 4 triangles. Serve immediately with salsa, sour cream, lime, and cilantro.
   

http://www.justonecookbook.com/teriyaki-chicken-quesadilla/