Instructions

1. 1
   Heat sesame oil in a large sauté pan over medium-high heat.
2. 2
   Add the garlic, crushed red pepper, and onion and sauté for a minute.
3. 3
   Add the red and green bell peppers and sauté just barely until soft, around 3 minutes.
4. 4
   Add the sesame seeds, teriyaki sauce, and grilled chicken strips .
5. 5
   Lower heat to medium and cook, stirring often, until flavors are mixed, about 5 minutes.
6. 6
   Stir in the chopped cilantro, and season to taste with salt and pepper.
7. 7
   Divide the chicken mixture into fourths, putting the portion only on one-half of each tortilla.
8. 8
   Top with the shredded cheese, dividing equally among the tortillas.
9. 9
   Fold tortillas over, forming a semicircle, to cover the mixture.
10. 10
    Heat a large sauté pan or skillet over medium-high heat.
11. 11
    Add just enough butter to make a very thin layer on the bottom of the pan.
12. 12
    Cook the quesadillas in the butter until cheese is melted and tortillas are browned on both sides, about 3 minutes per side.
13. 13
    Cut each tortilla into four or so triangles and serve immediately.