Chicken Quesadilla
This chicken builds boneless chicken thighs, sliced, teriyaki sauce and sesame seeds into a weeknight-friendly meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Toss the sliced chicken with half the teriyaki sauce and the minced garlic and let it marinate for 15 to 20 minutes while you prepare the vegetables.
- Heat the sesame oil in a large skillet over medium-high heat and cook the chicken until browned and cooked through to an internal temperature of 74°C (165°F), about 6 to 8 minutes, then remove to a plate.
- In the same skillet, sauté the onion and both bell peppers with the red pepper flakes until crisp-tender, about 4 minutes, then return the chicken to the pan with the remaining teriyaki sauce and the sesame seeds and toss until glazed; let the mixture cool slightly.
- Lay a tortilla flat, sprinkle a quarter of the cheese over one half, top with a quarter of the chicken and vegetable filling, then fold the bare half over to form a half-moon.
- Wipe the skillet clean and set it over medium heat, then cook each quesadilla for 2 to 3 minutes per side until the tortilla is golden and crisp and the cheese has fully melted.
- Transfer each cooked quesadilla to a cutting board and let it rest for a minute so the cheese sets slightly.
- Slice each quesadilla into wedges and serve hot, garnished with a few extra sesame seeds.
You'll use: Frying pan / skillet · Pan
Tips & common questions
How long does Chicken Quesadilla take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chicken Quesadilla is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chicken quesadilla 1.jpg by Skylark g, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.