Kung Pao Quesadillas Recipes

KUNG PAO QUESADILLAS

Steps:

• Heat canola oil on med-hi heat in a large skillet.
• Saute the onions, garlic, and jalapeno for 1 minute.
• Add the turkey and cook until it is no longer pink (about 5 minutes).
• Turn down heat to med-low and add the peas and the water chestnuts. Cook for about 5 more minutes.
• Add lime zest, lime juice, soy sauce, and pepper flakes; Stir then remove from heat.
• Pour turkey mix into a bowl so you can use the skillet.
• Put a tortilla into the skillet; put some turkey mix on it then add cheese and peanuts to your taste.
• Fold the tortilla over and cook over med. heat until browned on both sides (using a spatula to turn and flatten).
• Add more oil as you need to brown each quesadilla.

KUNG PAO CHICKEN

Steps:

• In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside., Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside., In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.