Char Siu Quesadillas

Recipe Ingredients

2 lbs	908g / 32oz	Tomatoes - cored, and (medium)
		Coarsely chopped
6		Fresh or canned chestnuts - cut into 1/4" dice
		= (peeled if using fresh)
2 1/2 tablespoons	37ml	Finely-diced onions
2 1/2 tablespoons	37ml	Thinly-sliced green onions
1 tablespoon	15ml	Minced cilantro
		Salt - to taste
		For The Filling
1 tablespoon	15ml	Vegetable oil
3 tablespoons	45ml	Minced onions
1 1/2 teaspoons	7.5ml	Minced garlic
1/2 cup	46g / 1.6oz	Minced Char Siu
1/2 cup	73g / 2.6oz	Half-inch-diced Char Siu
1/2 cup	31g / 1.1oz	Chopped roast duck meat
1		Chinese sausage - (abt 2 oz) - sliced thinly
3 tablespoons	45ml	Sliced green onions
2 tablespoons	30ml	Hoisin sauce
2 tablespoons	30ml	Chili garlic sauce
		For The Quesadillas
8		Flour tortillas - (8" dia)
1/2 lb	227g / 8oz	Mozzarella cheese - cut thin slices
32		Cilantro - leaves, (optional)
2		Green onions - trimmed, and
		Cut into thin strips abt 2" long

Recipe Instructions

Toss the tomatoes, water chestnuts, onion, green onions, cilantro and salt together in a medium bowl until well mixed.

For 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.

For the Quesadillas: Heat a 9- or 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 1/2 to 2 minutes per side. Repeat with the remaining ingredients to make 3 more quesadillas. Cut the quesadillas in wedges and serve hot with the salsa.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: New Wave Chinese) - - from the TV FOOD NETWORK CANADA

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