Sticky Teriyaki Quesadilla Wedges

• 8-inch flour tortilla
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup teriyaki sauce
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 1/4 cup diced red bell pepper
• 1 clove garlic, minced

Steps

1. 1 In a small bowl, mix teriyaki sauce, honey, and soy sauce.
2. 2 Warm a tablespoon of oil in a skillet over medium heat.
3. 3 Sprinkle a tortilla with Monterey Jack and cheddar cheese.
4. 4 Scatter green onions, red bell pepper, and garlic over cheese.
5. 5 Fold tortilla in half and cook for 2-3 minutes each side, until golden and cheese is melted.
6. 6 Cut quesadilla into 8 wedges.
7. 7 Heat glaze in a small saucepan until warm and slightly runny.
8. 8 Brush or drizzle glaze over each wedge.
9. 9 Sprinkle with sesame seeds.

Equipment

• skillet
• spatula
• small saucepan

Variations

• Add cooked shrimp or chicken for a protein boost.
• Substitute mozzarella for a different cheese flavor.

Substitutions

• Use rice vinegar mixed with sugar and soy sauce as a substitute for teriyaki sauce.
• Coconut aminos can replace soy sauce for a soy-free option.

Pairings

• Asian pear slices
• Miso soup

Nutrition

Tips

• For extra crispiness, bake wedges in a 400°F oven for 5 minutes after cooking.
• Use gluten-free soy sauce for a gluten-free option.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with pickled ginger and wasabi for a sushi-inspired appetizer.
• Pair with edamame or a simple cucumber salad.

FAQ