Golden toasted tortillas filled with gooey melted cheese and pulled chicken that is coated in teriyaki marinade.
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!