Description
Golden toasted tortillas filled with gooey melted cheese and pulled chicken coated in teriyaki marinade.
Ingredients
- 1-½ liter Chicken Stock
- 2 Chicken Breasts, Fat Trimmed, Brought To Room Temperature
- 1 Tablespoon Vegetable Oil
- 1 whole Red Onion, Peeled And Sliced
- 2 cloves Garlic, Peeled And Finely Chopped
- 5 Tablespoons Teriyaki Marinade
- 5 sprigs Coriander, Roughly Chopped
- 4 whole Tortillas
- 300 grams Cheddar Cheese
Preparation
Put stock in a pot, then bring to a boil over high heat. Add chicken breasts and bring stock back to a boil. Once boiling, turn heat down low and simmer chicken breasts for 17–18 minutes until cooked through.
Use a pair of tongs to transfer chicken to a chopping board, then shred meat with 2 forks. Put shredded meat on some kitchen paper to dry it out a bit.
Preheat a large pot or frying pan over medium heat. Add vegetable oil, then add red onions. Fry onions for about 10 minutes, stirring occasionally until nice and brown. From there, add garlic and fry for another minute. Add chicken and teriyaki marinade and stir through until chicken is well coated.
Turn heat off, then add coriander.
Get a (preferably nonstick) frying pan over low-medium heat. Place a tortilla flat in the pan. Put a layer grated cheddar cheese on one half of the tortilla, then put some of the chicken filling on top the cheese. Finish with another later of cheese, the fold the other half of the tortilla over the top.
Turn heat up to medium, then toast quesadilla on both sides until bread is golden and cheese has melted. Serve straight away and enjoy!
