Asian Chicken Quesadilla

Apr
2013
20

posted by on Appetizers, Featured, Main, Mexican, Sides, Vegetables

Ok. So I have a question. Have you ever heard of an Asian Quesadilla – Is that an oxymoron?

IMGP2137pic copy

I made this last week for lunch; I had some chicken in the fridge (leftover), some tortillas that were going to go bad – and a bad hankering for some ginger dressing.

Where does that take me?

Well, obviously to make an Asian quesadilla – but, should I have called it Mexican Moo Shu? I mean, really, I struggled with this.

Just because the ingredients are slapped between two flour tortillas does that mean it’s instantly a Mexican dish? Well, think about it. You could put some shredded pork, hoisin sauce and bean sprouts between the same tortillas and call it Moo Shu pork, right? {Ok,that sounds absolutely delicious right now, BTW}.

IMGP2148 copy

I mean it.

Don’t laugh at me; I’m trying to be fair here.

Now, let me tell you a little something about myself. I hate regular Chinese food from those joints that everybody gets take out from – not that there’s anything wrong with it. It just makes me gassy and I feel like a big bloated MSG-filled fatass.

And that’s disgusting.

I do like eggrolls and springrolls, and especially dumplings - but I’ve learned that I only want to eat the ones I make myself. I recently got a copy of Asian Dumplings by Andrea Nguyen – it’s fantastic. She makes you want to get out your rolling pin and ban those MSG-laden dumplings for good.

Here’s your quesadilla, kids -

Asian Chicken Quesadilla

Ingredients

  • 2 tbsp sesame oil
  • 1/2 lb boneless, skinless chicken breasts, cooked and shredded
  • 1/4 head cabbage, shredded
  • 1/2 onion, diced
  • 2 tbsp soy sauce
  • 1/2 cup water
  • 4 burrito size flour tortillas
  • 1/2 cup butter
  • 1 tomato, diced, plus more for topping
  • Sriracha hot sauce
  • 1 cup ginger dressing (like Makoto)
  • Sour cream, for topping

Instructions

  • In a large pan over medium heat, add sesame oil until hot.
  • Add chicken, cabbage and onion, stir to combine then add soy sauce and water; continue to stir.
  • Turn heat down to medium-low and simmer for about 5 minutes, until cabbage is wilted. You may need to add a little more water if it gets too dry.
  • Remove from heat and cover.
  • Return the pan to medium heat and add butter, starting with a pat or so at a time for each tortilla.
  • When melted, add one tortilla to the pan until browned on the bottom; remove and continue with the remaining.
  • To assemble, layer the chicken mixture, followed by diced tomatoes, drizzle with Sriracha and top with another tortilla.
  • Top with ginger dressing, more tomatoes and sour cream.
  • Cut into quarters.
  • Add more Sriracha if you like it hot!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.dixiechikcooks.com/asian-chicken-quesadilla/

When I tell you this is one of the most beautiful things I have ever put in my mouth, I’m not blog-lying. I’m not feeding you a bunch of shit, in other words.

This was divine.

When you combine the chicken/wilted cabbage combination with the buttered tortillas, Sriracha and ginger dressing, tomatoes and sour cream, this is what you get.

IMGP2111

And this.

IMGP2116 copy Straight up food porn.

Enjoy!

xoxo

S.

PrintFriendly and PDF

Tags: , , , , ,

10 comments

    • avatar Dixie Chik

Trackback e pingback

No trackback or pingback available for this article

© 2011-2014 ~Dixie Chik Cooks~ All Rights Reserved

Top

Switch to our mobile site