Photo of Moo Shu Chicken Quesadillas by WW

Moo Shu Chicken Quesadillas

Points® value
Total Time
34 min
14 min
20 min
East meets West with this Chinese take on a Mexican classic. It’s a culture clash that the whole family’s sure to love.


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


  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.


Instead of using canned Asian-style veggies, go ahead and use fresh ones such as a combination of sliced pea pods, shredded green cabbage, slivered bamboo shoots, sliced water chestnuts and grated carrot. If you’re tired of chicken, turkey or pork tenderloin tastes great in this recipe, too.