Asian Quesadillas

Name: Asian Quesadillas
Yield: Makes 8 triangles; Serves 4 as an hors d’oeuvre or 1–2 for lunch
Cuisine: Asia
Ingredients: 5 ounces ground pork or ground turkey; 3 tablespoons finely chopped cilantro leaves; Canola or vegetable oil; 5 ounces ground pork or ground turkey; 3 canned water chestnuts, finely chopped; 3 tablespoons hoisin sauce; 3 tablespoons finely chopped scallion + thinly sliced scallion greens, to garnish; 3 tablespoons finely chopped scallion + thinly sliced scallion greens, to garnish; Canola or vegetable oil; 1 cup (4 ounces) shredded Monterey Jack or other mild cheese; 1 teaspoon hot chili oil; 1 teaspoon minced fresh ginger root; 1½ teaspoons soy sauce; 2 (10-inch) flour tortillas; 1 cup (4 ounces) shredded Monterey Jack or other mild cheese

Preparation info

Makes 8 triangles; Serves
4
as an hors d’oeuvre

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Here’s another global approach to quesadillas: pan-fried tortillas filled with zesty Chinese-flavored pork (or turkey, if you prefer) topped with Jack cheese. While cheese isn’t typical in Asian foods, I like this fusion of flavors.

Ingredients

Canola or vegetable oil
5 ounces ground pork or ground turkey
3 tablespoons

Asia
Lunch
Starter

Method

Heat a 10-inch cast-iron skillet over medium-high heat until hot but not smoking, 3½ to 4 minutes, and brush with 2 teaspoons of oil. Add the pork or turkey and cook until it is no longer pink, breaking it into small pieces with a wooden spatula, about 5 minutes; stir in the cilantro, scallion, water