Crispy golden tortillas with the most delicious filling inside. A filling of teriyaki flavoured pulled chicken coated in melted gooey cheese. Who could say no to that!?
This is possibly one of the tastiest chicken dishes I have ever made. I guess anything flavoured teriyaki style is going to taste incredible, but it was nice to incorporate this into one of my favourite things to make, a quesadilla!
Why Pull the Chicken?
Well, there’s there are 2 simple reasons. One, like it more. And 2, pulled meat makes for more of a suitable filling. The texture and it’s ability to hold together makes it much better than say, cutting the chicken up into pieces.
Of course, if you wanted to do that, go for it. It will still be awesome, but for me, there is something about shredding the meat that makes it so much more satisfying to eat.
Beware of too much moisture and oil
What does moisture do to bread? That’s right, it makes it go soggy. You’ll notice that in the recipe, I dried out my meat using kitchen paper and I only used ½ a tablespoon of oil which isn’t much for the amount of meat I had.
And I’ve made the mistake of having too much oil or fat i incorporated in the filling. When it came to toasting the quesadillas, the oil just oozed out and the sides of the bread just went soggy and oily. You don’t need a lot of oil or moisture to stop the chicken from going dry because the cheese and the teriyaki marinade will take care of that.
As long as you keep this in mind, you can make whatever filling you like. And have a think about the ingredients you are adding when making your own filling. For example. If you wanted to add spinach, remember that spinach is mostly made up of water, and that water comes out as soon as it heats up. So perhaps it would be a good idea to wilt the spinach, get rid of the water content, then add it to your filling.
The cheese is Important
Why is the cheese important you ask? Well, apart from making the quesadilla extra tasty, it acts as the glue. There is no way that the filling and the tortilla can hold together if you don’t add the cheese. In fact, the filling is likely to just fall out.
The key is to add a cheese that melts, goes nice and gooey and sticks. I just used good old regular cheddar cheese, which worked out great. If you want a lighter flavoured cheese, then something like mozzarella would be great.
Other cheeses that are great for melting are Provolone cheese, Fontina cheese or a personal favourite of mine, Edam cheese!! Just so buttery and melty….mmm…
Do quesadillas freeze?
So, the other day I made this…
It’s a spiced black bean quesadilla and I made because I wanted to see if quesadillas are OK to freeze. As it turns out, they totally are. And the best way to heat them up is to use your oven.
And again, just like you read earlier, moisture will make the tortilla soggy. So the oven does a really good job of heating the tortilla up but drying out the moisture too. The microwave however, may just leave you with a sad, floppy quesadilla.
So I stacked my quesadillas on top of each other, stored them in a container then put them in the freezer. The day I decided to take the quesadillas out and re-heat them for lunch, the stacked quesadillas were like an icy brick. So I pre-heated my oven to about 150-160 degrees Celsius, put the quesadilla brick on a tray and then heated it up. After 10 minutes the quesadillas were thawed out enough to separate, then they just needed another 15 minutes to heat up all the way through.
I am hoping that these tips and tricks don’t just teach you how to make teriykai pulled chicken quesadillas, but also how to make your own quesadilla recipe. As long as you have the cheese to glue the filling in, you can add whatever the heck you want. So keep that in mind.
Pulled Teriyaki Chicken Quesadilla
Golden toasted tortillas filled with gooey melted cheese and pulled chicken that is coated in teriyaki marinade.
- 1.5 L of chicken stock
- 2 chicken breasts brought up to room temperature fat trimmed
- 1/2 tablespoon of vegetable oil
- 1 red onion peeled and sliced
- 2 garlic cloves peeled and finely chopped
- 5 tablespoons of teriyaki marinade
- 1 handful of coriander roughly chopped
- 4 tortillas
- 300 g cheddar cheese grated
Put your stock in a pot, then bring to a boil over high heat. Add the chicken breasts and bring the stock back to a boil. Once boiling, turn the heat down low and simmer the chicken breasts for 17-18 minutes until cooked through.
Use a pair of tongs to transfer the chicken to a chopping board, then shred the meat with 2 forks.
Put the shredded meat on some kitchen paper to dry it out a bit.
Pre-heat a large pot or frying pan over medium heat. Add your vegetable oil, then add your red onions. Fry the onions for about 10 minutes stirring occasionally until they go nice and brown. from there, add your garlic and fry for another minute. Then, add your chicken and teriyaki marinade and stir through until the chicken is well coated.
Turn the heat off, then add your coriander.
Get a preferably non-stick 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 your pulled teriyaki chicken on top the cheese. Finish with another layer of cheese, then fold the other half of the tortilla over the top.
Turn the heat up to medium, then toast the quesadilla on both sides until the bread is golden and the cheese has melted.
Serve straight away and enjoy!
- Make sure your filling isn't too soggy or wet, this can make the tortillas go oily/soggy when you try to toast them.
- Remember, a quesadilla won't work without the cheese. The cheese is the glue to bind the tortilla and the filling together.
- Use a cheese that melts easily. If you don't want to use cheddar, you can use mozzarella, provolone and/or fontina cheese.
- If you freeze the quesadillas, put them in the oven to heat them back up. The hot air from an oven will dry out the moisture and won't make your quesadillas soggy.