Island Quesadilla Recipe

Marinate chicken

Trim excess fat from the chicken thighs and cut into 1/2-inch strips. In a medium bowl combine teriyaki sauce, soy sauce, brown sugar, grated ginger, minced garlic and 1 tsp vegetable oil. Add chicken strips, toss to coat, cover and refrigerate for at least 20 minutes (up to 2 hours).

Cook chicken

Heat a large skillet over medium-high heat. Add a light drizzle of oil or nonstick spray. Remove chicken from marinade (reserve marinade) and sear strips in a single layer for 3–4 minutes per side until cooked through and caramelized. Transfer cooked chicken to a plate and tent with foil. If marinade will be used as a glaze, simmer reserved marinade in a small saucepan 2–3 minutes until slightly thickened and brush over cooked chicken.

Prepare vegetables

While chicken marinates, thinly slice the red onion and bell peppers and slice scallions. If using fresh pineapple, cut into bite-size chunks; if canned, drain well.

Quick sauté

In the same skillet used for chicken (wipe out any burnt bits and add 1 tsp oil if needed), cook sliced red onion and sweet peppers over medium-high heat 3–4 minutes until slightly softened but still with bite. Add pineapple chunks and cook 1–2 minutes to warm and caramelize edges. Season lightly with a pinch of salt and pepper. Remove from heat.

Assemble

Lay 1 flour tortilla flat. Sprinkle about 1/2 cup shredded mixed cheese over half the tortilla. Top cheese with a quarter of the cooked teriyaki chicken strips, a quarter of the sautéed peppers/onion/pineapple, and a light scattering of scallions. Add another 1/4 cup cheese on top (this helps glue the tortilla). Fold the other half of the tortilla over the filling to form a half-moon. Repeat for remaining tortillas and fillings.

Cook

Heat a clean large skillet or griddle over medium heat and brush with about 1/2 tsp butter or oil. Place one assembled quesadilla in the skillet and cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden-brown and the cheese is melted. Transfer to a cutting board and let rest 1 minute, then slice into 3 wedges. Repeat with remaining quesadillas, adding butter/oil as needed.

Arrange quesadilla wedges on a platter. Serve with lime wedges, sour cream or crema, sweet chili or extra teriyaki sauce, and sprinkle chopped cilantro on top. Optionally garnish with extra scallions. Enjoy hot.