Chicken Teriyaki Quesadillas Serving Size - 4 Prepared By - DnD Recipe Rating
			1 boneless skinless chicken breast 3 teaspoons soy sauce 3 teaspoons sweet soy sauce 1/2 teaspoon cumin Generous sprinkling of freshly ground black pepper 1 tablespoon vegetable oil 1/4 medium red onion 1/2 large red bell pepper, seeded 8 small flour tortillas 2 heaping cups of shredded mixed cheese (Monterey jack, cheddar or mozarella) Chopped cilantro and lime wedges for garnish
			Slice the chicken into thin strips; place in bowl. Mix the chicken with the soy sauce, sweet soy sauce, cumin and pepper; let marinate for 30 minutes. In a skillet or wok, heat the vegetable oil on high. Stir-fry the marinated chicken until thoroughly cooked and golden brown for 4 to 5 minutes; set aside. Preheat the oven to 400 degrees. Chop the onion into thin strips; set aside. Chop the bell pepper into thin strips; set aside. On a non-stick baking sheet lay out 4 tortillas making sure to leave a little room in between. Spread 1 cup of the shredded cheese evenly between the four tortillas. Layer bell pepper strips evenly between the four. Divide the chicken evenly on top of the bell pepper; then layer the onion on top. Finally spread the remainder of the cheese and top with tortillas. Bake for about 5 minutes until the cheese has melted evenly. Using a wide spatula, carefully, flip the tortillas over and bake for another 2 to 3 minutes. Serve with wedges of lime and chopped cilantro.