Tuesday, 8 April 2014

Easy chicken teryaki quesadillas

I love to mix things up when I cook, and these chicken teryaki quesadillas really hit the spot!  Most of the ingredients I have knocking around in the fridge, but don't be afraid to swap them for similar ingredients for a slightly different effect.

Easy chicken teriyaki quesadillas
Serves 3-4 hungry people

  • Two chicken breasts (I always use free range)
  • One red pepper
  • One green pepper 
  • A bunch of spring onions
  • Eight tortilla wraps (one packet!)
  • 100g of Mexicana spicy cheese
  • Five tablespoons of chicken teriyaki sauce

Dice the chicken breasts into bite size pieces and coat in the teriyaki sauce. If you have time, leave to marinade in the fridge for an hour or two.

Wash and dice the red and green peppers and spring onions into bite size pieces and set aside.  Then, grate the cheese.

Fry off the chicken for eight to 10 minutes until nearly cooked through. Turn regularly to brown make sure they're evenly cooked.  Add the peppers and onions to the chicken.  Stir to coat in sauce and warm through.  After a couple of minutes and when the chicken is cooked, turn off the heat; the peppers and onions should remain firm.

Heat another (clean!) frying pan and add a tortilla wrap.  Turn after one minute and add a quarter of the chicken and stir fry mix to cover.  Top with 25g of grated cheese and then cover with another tortilla wrap.
Fry for two minutes, then turn the whole thing over (using a plate inserted into the frying pan and tipped over if it helps!) and fry again on the other side again for a minute or two until the wrap is slightly browned.

Repeat for the other three quesadillas, keeping those already complete warm in the oven if required.

I serve this with spicy Mexican rice, guacamole, soured cream and lime wedges if I have them.  Enjoy!

Linking up with a mummy too for this post.

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