Chicken Quesadilla

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Transfer each cooked quesadilla to a cutting board and let it rest for a minute so the cheese sets slightly.
7. Slice each quesadilla into wedges and serve hot, garnished with a few extra sesame seeds.

You'll use: Frying pan / skillet · Pan