Moo Shu Chicken Quesadillas
12
Points®
Total time: 34 min • Prep: 14 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
East meets West with this Chinese take on a Mexican classic. It’s a culture clash that the whole family’s sure to love.
Ingredients
Sesame oil
2 tsp(s)
Uncooked boneless skinless chicken breast
¾ pound(s), cut into bite-size pieces
Soy sauce
1 tsp(s)
Mixed vegetables canned and drained (corn, lima beans, snap beans, green peas, and carrots)
28 oz, Asian-style
Uncooked scallions
4 medium, chopped
Soy sauce
1 tsp(s), or to taste
Hoisin sauce
½ cup(s)
Part-skim mozzarella cheese
½ cup(s), shredded
Whole wheat tortilla
8 medium
Instructions
1
Preheat oven to 425°F. Coat a large skillet or wok with cooking spray; add oil and heat over high heat until sizzling.
2
Add chicken and soy sauce to wok or skillet; cook, stir-frying, until well-browned, about 5 minutes. Add vegetables, scallions and soy sauce; cook about 2 minutes. Add hoisin sauce; stir-fry until heated through, about 1 minute.
3
Place 4 tortillas on a large baking sheet (or 2 smaller baking sheets). Spread about a heaping 3/4 cup of chicken-vegetable mixture over each tortilla and sprinkle each with 2 tablespoons of cheese; top with remaining tortillas.
4
Bake quesadillas until golden brown and cheese melts, about 10 minutes. Remove from oven and let sit about 5 minutes before cutting each quesadilla into 2 or 4 wedges each. Yields 1 whole quesadilla per serving.
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