Teriyaki Toppings: Which Cheeses Work Best?

Teriyaki is a versatile sauce that can be used in many dishes, from chicken to burgers. But what type of cheese goes best with it? The answer may depend on the specific dish and your personal preference for cheese and sweetness. Some popular choices include Swiss cheese, pepper jack, mozzarella, and muenster. If you're looking for a spicier option, pepper jack is a good choice, while Swiss cheese offers a unique twist. For those who prefer a milder flavour, mozzarella or muenster are excellent options that won't overpower the teriyaki sauce.

Teriyaki chicken quesadillas with Mexican cheese

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 4 flour tortillas
• Mexican-style shredded cheese (Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero)
• 1 tsp brown sugar
• 3 Tbsp soy sauce
• Cilantro (coriander)
• Avocado
• Salsa
• Sour cream
• Lime

Method:

• Preheat the oven to 400ºF (200ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC).
• For the 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.
• 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 over it. Let the chicken marinate for 15 minutes, turning once or twice.
• Bake the chicken in the middle rack of the oven at 400ºF (200ºC) for 15 minutes, turning once or twice.
• While the chicken is baking, prepare the salsa, sour cream, and lime. Cut each avocado into 8-12 wedges.
• Remove the chicken from the oven and let it rest for a few minutes. Cut the chicken into strips or cubes.
• Heat a griddle pan or frying pan over medium-low heat. Place the tortillas in the pan to warm up and flip once.
• Place a generous amount of cheese on the tortillas, followed by the fillings, and fold in half while the tortillas are still pliable.
• Cut each quesadilla into 3 or 4 triangles. Serve immediately with salsa, sour cream, lime, and cilantro.

Tips:

• You can keep leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 weeks.
• For a variation, try sautéing bell peppers and/or pineapple with the chicken in the teriyaki sauce until tender. Sliced green onions are also a yummy addition!

Teriyaki chicken grilled cheese with pepper jack cheese

Ingredients

• 2 large chicken breasts
• 2/3 cup teriyaki sauce
• 1/4 cup Worcestershire sauce
• 1 clove garlic, minced
• 4 tbsp butter, softened
• 8 slices pepper jack cheese
• 4 slices of bread

Method

Lay the chicken breasts in the bottom of a 9 x 9 glass baking dish. Mix teriyaki, Worcestershire sauce, and honey and pour over the chicken breasts. Bake at 350 degrees for 20-25 minutes, or until juices run clear. Shred the chicken with two forks and allow it to soak up the rest of the sauce.

Butter 4 slices of bread and lay them on a griddle over medium heat. Top each slice with 2 slices of pepper jack cheese and then the shredded chicken. Butter the other four slices and lay them on top. Flip once the cheese starts to melt and the bread is golden brown, about 3-5 minutes. Cook for another 3-5 minutes on the other side and serve hot.

Tips

You can experiment with different types of bread, such as brioche buns or sesame seed buns. If you want to add more vegetables, try including sliced red onions, lettuce, or pineapple. You can also spread garlic aioli or avocado spread on the bread for extra flavour.

Teriyaki cheeseburgers with Colby Jack cheese

Ingredients:

• Ground beef
• Pineapple slices
• Onion slices
• Colby Jack cheese slices
• Garlic salt
• Black pepper
• Hamburger buns
• Teriyaki sauce (store-bought)
• Brown sugar
• Ginger powder
• Garlic (minced)
• Sesame oil
• Rice vinegar
• Cornstarch
• Butter
• Toppings/condiments of your choice (e.g. mayonnaise, lettuce, tomato)

Instructions:

• In a large bowl, mix the ground beef with garlic salt, black pepper, and 1/4 cup of teriyaki sauce. Use your hands to combine the ingredients well without overworking the meat.
• Shape the mixture into 5 large or 6 medium patties.
• Spread 1 tablespoon of teriyaki sauce over each patty.
• Prepare your grill according to the manufacturer's instructions.
• Grill the patties to your desired doneness, ensuring they reach an internal temperature of at least 160 degrees Fahrenheit. Turn the patties halfway through cooking and spread an additional tablespoon of teriyaki sauce over each.
• Just before the patties are done, place the pineapple slices and onion slices on the grill.
• Lightly toast the hamburger buns on the top rack or outer side of the grill.
• Top the patties with Colby Jack cheese slices and allow the cheese to melt.
• Remove everything from the grill.
• Spread mayonnaise and teriyaki sauce generously on the top bun.
• Assemble the cheeseburger: place the bottom bun, followed by the onion slice, the teriyaki cheeseburger patty, the pineapple slice, and finally, the top bun.
• Enjoy your delicious, juicy, and sweet teriyaki cheeseburger!

Tips:

• You can make your own teriyaki sauce by combining store-bought teriyaki sauce with brown sugar, ginger powder, garlic, sesame oil, rice vinegar, and cornstarch.
• For an even thicker and stickier teriyaki sauce, prepare it the night before and refrigerate it.
• If you want to add more toppings, try grilled pineapple and onions, or even bacon for a bacon cheddar burger.

Teriyaki chicken sandwiches with Swiss cheese

Ingredients

• Chicken breasts
• Teriyaki sauce
• Swiss cheese
• Pineapple slices
• Mayonnaise or garlic aioli
• Lettuce, tomato, and onion rings
• Hamburger buns
• Olive oil
• Salt (optional)

Method

• Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness. Slice any extra-large chicken breasts in half.
• Marinate the chicken in teriyaki sauce for at least 30 minutes, or up to overnight.
• Grill the chicken breasts for 3-6 minutes on each side, or until cooked through.
• Brush the buns with olive oil and toast on the grill.
• Spread mayonnaise or garlic aioli on the bottom bun.
• Top the chicken with a slice of Swiss cheese and a grilled pineapple ring.
• Assemble the sandwich with lettuce, tomato, and onion rings.
• Spread additional teriyaki sauce on the top bun before placing it on the sandwich.

Tips

• For a tropical twist, use fresh pineapple instead of canned.
• If you're short on time, use store-bought teriyaki sauce and buns.
• You can also experiment with different types of cheese, such as pepper jack, Monterey Jack, or provolone.

Teriyaki chicken with Sargento® Fine Cut Shredded 4 Cheese Mexican

Teriyaki chicken is a popular dish that combines sweet and savoury flavours, and it can be further enhanced by adding cheese to the mix. In this article, we will explore the combination of teriyaki chicken with Sargento® Fine Cut Shredded 4 Cheese Mexican, a blend of Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero cheeses. This cheese blend adds a creamy, savoury element to the dish, complementing the sweet and tangy teriyaki sauce.

Ingredients and Preparation

For this recipe, you will need:

• Boneless, skinless chicken thighs or breasts
• Sargento® Fine Cut Shredded 4 Cheese Mexican
• Flour tortillas or bread
• Teriyaki sauce (store-bought or homemade)
• Optional ingredients: brown sugar, sake, mirin, soy sauce, salsa, sour cream, avocado, cilantro, pineapple, garlic aioli, lettuce, red onion, and hamburger buns

To prepare the teriyaki chicken, start by marinating the chicken in a mixture of teriyaki sauce and optional ingredients like brown sugar, sake, mirin, and soy sauce. You can also add pineapple to the marinade for a fruity twist. Grill or bake the chicken until cooked through, and then shred or slice it into strips.

Cheese Addition

Now, it's time for the cheese! If you're making a quesadilla, sprinkle a generous amount of Sargento® Fine Cut Shredded 4 Cheese Mexican on a flour tortilla. Place the cooked chicken on top, along with any desired fillings or toppings, such as salsa, sour cream, avocado, or cilantro. Fold the tortilla in half and grill it until the cheese is melted and the tortilla is golden brown.

If you prefer a sandwich, butter your bread and layer the shredded chicken and cheese on top. Grill the sandwich until the bread is toasted and the cheese is melted. You can also add grilled pineapple to your sandwich for a tropical touch.

Final Thoughts

The Sargento® Fine Cut Shredded 4 Cheese Mexican blend adds a creamy, savoury element to the sweet and tangy teriyaki chicken. The blend of Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero cheeses creates a unique flavour profile that complements the dish. Feel free to experiment with additional ingredients and toppings to make this teriyaki chicken creation your own!

Frequently asked questions