Asian Chicken Quesadilla Recipe
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
Directions
- 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!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 549g | |
| Calories 1264 | |
| Calories from Fat 1068 | 84% |
| Total Fat 121.27g | 152% |
| Saturated Fat 62.7g | 251% |
| Trans Fat 0.04g | |
| Cholesterol 330mg | 110% |
| Sodium 2564mg | 107% |
| Potassium 686mg | 20% |
| Total Carbs 9.61g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.34g | 3% |
| Protein 38.11g | 61% |
