Asian Chicken Quesadilla


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?

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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}.

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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


  • 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


  • 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!

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.


And this.

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