Chicken Quesidilla recipe

Ingredients

1 sprays cooking spray
2 tsp sesame oil
3/4 pound uncooked boneless, skinless chicken breast, cut into bite-size pieces
1 tsp soy sauce
28 oz canned 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

Instructions

1. Preheat oven to 425ºF. Coat a large skillet or wok with cooking spray; add oil and heat over high heat until sizzling.
   
   
2. Add chicken and 1 teaspoon of soy sauce to wok or skillet; cook, stir-frying, until well-browned, about 5 minutes. Add vegetables, scallions and remaining teaspoon of 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 4 wedges each. Yields 2 wedges per serving.
   
   

Notes

We used canned Asian-style veggies, like chop suey, to cut back on prep work but you can use fresh or frozen ones if you prefer. Try 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.