Sweet and spicy Asian quesadillas
4 cups thinly sliced bok choy
2 cups thinly sliced red cabbage
3 green onions, cut in julienne strips
2 TBSP oil
1/4 cup hoisin sauce
2 cups shredded cooked pork
8 flour or wheat tortillas
2 cups Monterey Jack cheese
1 large egg mixed with 1 TBSP water
1/2 cup sesame
2 TBSP olive oil
Preheat oven to 400 degrees.
Stir-fry bok choy, cabbage and green onions in oil in a large skillet or wok for 3-5 minutes or until softened.
In a bowl, stir hoisin sauce into pork and set aside.
Lay out 4 tortillas and spread 1/3 cup cheese over each one. Spread 3/4 cup vegetable mixture over top of cheese. Sprinkle on 1/2 cup pork. Spread another 1/3 cup of cheese over top. Place tortilla over each of these.
Brush tops of tortillas with the egg wash. Sprinkle with sesame seeds and brush olive oil on top of each. Place quesadilla on wire rack standing on a baking sheet.
Bake 10-12 minutes. Cut into wedges and serve immediately. Enjoy!
Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at firstname.lastname@example.org.