Asian Chicken Quesadilla

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.

IMGP2116 copyStraight up food porn.





  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 10 Comments

  1. Katherines Corner

    two yums (thumbs) up!!! visiting from BeBetsy’s hop so Happy I did xo

  2. Denise

    Wow yummilicious. I like the foodie’s comment about fusion – he is right on! And you are among the likes of Guy, etc. in our book. You always amaze us with your talents.

    Thanks for partying with us and sharing this special dish.

  3. Mr. & Mrs. P

    Queadillas are our quick on the go meals….. When we dont have allot of time, we make them.. Love your twist.. We will definitely try out your recipe!

    1. Dixie Chik

      Thanks Cristy and Michael!

  4. DB-The Foodie Stuntman

    Hi Shea, you need to put this dish into proper context. It should be called Asian fusion-not entirely Asian, but not entirely Mexican either-and it’s done every day out here in California. Think of the food trucks out in LA selling Korean tacos and even Guy Fieri has a place called Tex Wasabi’s.

    Unfortunately, the American palate has no idea what authentic ethnic cuisine is. The stuff at those take out places don’t really sell Chinese food anymore than Domino’s is authentic Neapolitan and am repulsed by their product (I refuse to call it food).

    Your dish, however, looks delicious.

    1. Dixie Chik

      Thank you so much for that! You’re right; I didn’t even think about calling it fusion (should have been a no-brainer). And I agree with you; after traveling to Mexico, I see that authentic ethnic is rare here.

  5. sandra axelrod

    Visiting from Google+. I think this may be dinner tonight. Thanks for sharing such a delicious recipe and gorgeous photos.

    1. Dixie Chik

      Thanks for visiting Sandra!!

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