Char Siu Quesadillas
Recipe Courtesy of Chef Martin Yan

10/15/2013

Char Siu may be replaced with more Roast Duck or Roast Chicken.

For the Salsa
2 medium tomatoes, cored, coarsely chopped
6 fresh or canned water chestnuts, peeled if using fresh, and cut into ¼ inch dice
2 ½ tablespoons finely diced onion
2 ½ tablespoons thinly sliced green onions
1 tablespoon minced cilantro
Salt to taste

For the Filling
1 tablespoon vegetable oil
3 tablespoons minced onion
1 ½ teaspoons minced garlic
½ cup minced Char Siu plus ½ cup diced ( ½-inch) Char Siu
½ cup chopped Roast Duck meat
1 Chinese sausage (about 2 ounces), thinly sliced
3 tablespoons sliced green onion
2 tablespoons hoisin sauce
2 tablespoons chili garlic sauce
½ pound mozzarella cheese, cut into 8 thin slices
32 cilantro leaves (optional)
2 green onions, trimmed and cut into thin strips about 2 inches long

8 8-inch flour tortillas
½ pound mozzarella cheese, cut into 8 thin slices
32 cilantro leaves (optional)
2 green onions, trimmed and cut into thin strips about 2 inches long

1. Make the salsa: toss the tomatoes, water chestnuts, onion , green onions, cilantro, and salt together in a medium bowl until well mixed.
2. Make the filling: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the onion and garlic and cook, stirring, until fragrant, about 30 seconds. Add both types of char siu, roast duck, Chinese sausage and green onion. Stir-fry until the sausage is cooked through about 2 minutes. Remove from the heat and stir in the hoisin sauce and chili garlic sauce.
3. Heat a 9 t 10-inch non-stick pan over medium-high heat until hot. For each quesadilla, place 1 tortilla in the pan. Top with 1 slice cheese, 2 to 3 tablespoons of the pork mixture, 8 cilantro leaves, green onions and a second slice of cheese. Cover the filling with another tortilla. Cook, turning as needed, until the cheese is melted and the tortilla is browned on both sides, 1 ½ to 2 minutes per side. Repeat with the remaining ingredients to make 3 or more quesadillas. Cut the quesadillas in wedges and serve hot with the salsa.

Serves 4 as part of a multi-course meal

“Martin Yan’s Chinatown Cooking” © 2002 by A La Carte Communications

 


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