LEE KUM KEE
Recipes

Chicken & Sweet Potato Quesadilla

Ingredients

Chicken breast, sliced 0.5cm 800g
Sweet potato, roasted and mashed 1000g
White cabbage, julienned 300g
Red onions, sliced thinly 100g
Grated cheese (mozzarella/cheddar/gruyere) 300g
Spring onion, sliced 2mm 100g
Tortilla, approx. 10” diameter each 10pcs (between 70-72g each)
Vegetable oil 55g
Lee Kum Kee (Professional) Hoisin Sauce 150g
Olive oil 80g

Marinade

Sauce Mix

Method

1 Put chicken breast in marinade and set aside for 30 minutes.
2 Heat sauté pan to medium heat. Add vegetable oil and coat well.
3 Add marinated chicken, and cook till chicken takes on colour. Add a couple of tablespoons of water if chicken is sticking to pan.
4 Remove chicken and set aside for assembling quesadilla.
5 Take one piece of tortilla, brush a tablespoon of hoisin sauce to cover the entire surface.
6 Spread some sweet potato, a small handful of cabbage, red onions and spring onions on to half of the tortilla.
7 Add sliced chicken, drizzle sauce mix, sprinkle cheese and fold the tortilla in half.
8 Heat a non-stick pan on medium heat with ½ teaspoon of olive oil.
9 Place folded tortilla in the pan. Press down to flatten it out a bit. Pan-fry for 3-5 minutes. Turn tortilla over and add another ½ teaspoon of olive to the pan.
10 Cook for a few minutes on each side until tortillas are crispy and the cheese has melted. Served with side salad.
Serves   10 
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