Chinese Quesadilla
I call it Chinese Quesadilla because of the Hoisin Sauce which can be found in Oriental Grocery Stores and most supermarkets
I call it Chinese Quesadilla because of the Hoisin Sauce which can be found in Oriental Grocery Stores and most supermarkets
- Carbohydrate 160.615526583034 g
- Cholesterol 77.69 mg
- Fat 23.842600689105 g
- Fiber 22.9690548119621 g
- Protein 45.63620137821 g
- Saturated Fat 9.49881484637353 g
- Serving Size 1 1 Serving (569g)
- Sodium 656.768958249026 mg
- Sugar 137.646471771072 g
- Trans Fat 2.08742515687159 g
- Calories 1009 calories
Step-by-step
- Preheat oven to 400 degrees
- Place the onions, chopped tomato and bean sprouts in a small bowl and toss gently.
- Heat a non-stick skillet sprayed with Pam until hot. Add the diced turkey and saute until just browned and hot. Remove from heat and add Hoisin Sauce. Toss gently til turkey is coated with the Hoisin Sauce.
- Place one tortilla on a non-stick baking sheet and place the turkey mixture on the tortilla. Add the tomato/onion/bean sprout mixture and top with the cheese. (Spread all layers evenly across the tortilla). Top with the second tortilla.
- Place in pre-heated oven for four or five minutes til tortilla starts to brown and cheese is melted.
When operating with a single hot skillet and a baking sheet, multitasking becomes essential for melding contrasting temperatures and textures in a single dish. Fusion cooking often relies on bridging traditional pantry items across different cultural techniques, utilizing the crisping properties of flatbreads with savory Asian condiments like hoisin sauce.
Sautéing deli-style turkey breast in a dry skillet coated with non-stick spray requires careful temperature management. Heat the pan until medium-hot before adding the meat, tossing frequently until the edges develop a light brown color, which takes roughly three minutes. Removing the pan from the heat source before tossing the turkey in hoisin sauce prevents the high sugar content in the sauce from scorching and turning bitter.
Assembling the layers evenly ensures uniform heat distribution during the final baking phase at 400 degrees Fahrenheit. Spread the ingredients across the lower tortilla to maintain structural integrity, allowing the melted cheese to act as a binding agent. Visual cues dictate doneness in the oven rather than a timer; watch for the outer edges of the wheat flour tortillas to turn golden brown and crisp, which generally occurs after four to five minutes of direct dry heat. Simultaneously, check that the shredded cheddar cheese has melted entirely into the vegetable layer of chopped tomatoes, sweet onions, and fresh bean sprouts.
Adapting this method for different dietary preferences involves simple ingredient swaps. Standard flour tortillas substitute seamlessly for honey wheat varieties, while firm tofu can replace the turkey breast if vegetarian proteins are preferred.
