Teriyaki Chicken Quesadilla
Teriyaki chicken stuffed in a cheesy quesadilla...it doesn't get much better than that!
Servings: 2
Ingredients
- 1 Chicken Breast
- [Teriyaki Sauce Recipe from this post]
- 4 Tortillas Flour Tortillas uncooked
- 2 Cups Cheddar Cheese grated
Instructions
- Heat the oven to 350 degrees.
- Place the chicken and teriyaki sauce in a baking dish and bake for 30 minutes or until cooked through.1 Chicken Breast, [Teriyaki Sauce Recipe from this post]
- Remove from the oven and shred the chicken.
- Reserve a little sauce for the quesadilla.
- Heat a nonstick skillet over medium heat and cook both sides of the tortilla.4 Tortillas Flour Tortillas
- Set aside.
- Sprinkle a little cheese over the tortilla, add the chicken and drizzle a little sauce over the top.2 Cups Cheddar Cheese
- Sprinkle a little more cheese so the sauce doesn't saturate the tortilla, add another tortilla on top and place on the pan, flipping once until the cheese is melted.
Notes
Teriyaki chicken will keep in the refrigerator for 4-5 days stored in an airtight container.
Nutrition
Serving: 1quesadilla | Calories: 596kcal | Carbohydrates: 4g | Protein: 50g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 185mg | Sodium: 885mg | Potassium: 508mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 1166IU | Vitamin C: 1mg | Calcium: 807mg | Iron: 1mg