Cookbook:Chicken Quesadilla

| Southwestern U.S. cuisine

Ingredients

 * 1 tablespoon sesame oil
 * 1 tablespoon minced garlic
 * ½ tablespoon crushed red pepper
 * 1 medium yellow onion, julienned
 * 1 red bell pepper, julienned
 * 1 green bell pepper, julienned
 * 1 tablespoon sesame seeds
 * 2 tablespoons teriyaki marinade/sauce
 * 4 boneless skinless chicken breasts (about 6 ounces each), grilled and cut into ½-inch strips
 * 1 tablespoon chopped cilantro
 * Salt to taste
 * Pepper to taste
 * 4 ea. 10-inch flour tortillas
 * 8 ounces (about 2 cups) shredded Colby Jack cheese
 * About 2 teaspoons butter

Procedure

 * 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.

Notes, tips, and variations

 * Good with sour cream and your favorite salsa as toppings.