Tuesday, December 12, 2006

Well thought you might like something new to try:

Moo Shu Chicken Quesadillas
Servings 4.....Preparation Time 14 min......Cooking Time 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.

sprays cooking spray
2 tsp sesame oil
3/4 pound chicken breast, uncooked, boneless, skinless, cut into bite-size pieces
1 tsp soy sauce 28 oz mixed vegetables,
Asian-style 4 medium scallion(s), chopped
1 tsp soy sauce, or to taste
1/2 cup hoisin sauce
1/2 cup part-skim mozzarella cheese,
shredded 8 medium whole wheat tortilla

Preheat oven to 425°F. Coat a large skillet or wok with cooking spray; add oil and heat over high heat until sizzling.
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.
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.
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.