Teriyaki Chicken Quesadilla

Instructions

1. Gather all the ingredients.  Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
2. For teriyaki marinade, combine 1 tsp brown sugar, 3 Tbsp sake, 3 Tbsp mirin, and 3 Tbsp soy sauce in a bowl. Whisk well until the sugar has dissolved completely.
3. Use a fork to prick the chicken thighs. This will help shorten the marinade process. Put the chicken in a baking dish and pour the teriyaki marinade. Let the chicken marinade for 15 minutes. Turn the chicken once or twice.
4. Bake the chicken in the middle rack at 400ºF (200ºC) for 15 minutes. Turn the chicken once or twice.
5. Meanwhile prepare the bowls of salsa and sour cream or other condiments. Cut lime if you use any. Cut each avocado into 8-12 wedges. Alternatively, you can slice them, but I like the chunkier texture of avocado in the quesadillas so I cut them into 8 wedges.
6. Remove the chicken from the oven and let it sit for a few minutes. Cut the chicken into strips or cubes (I prefer strips, looks better after slicing the quesadillas).
7. Heat the griddle pan or frying pan over medium low heat. Place tortillas to warm up and flip once. Place a generous amount of cheese on the tortillas.
8. Then put the fillings and fold in half while the tortillas are foldable.
9. Cut each quesadilla into 3 or 4 triangles. Serve immediately with salsa, sour cream, lime, and cilantro.
10. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.