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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
Fine oil mist for grilling, baking, salad — control without aerosol
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
Fine oil mist for grilling, baking, salad — control without aerosol
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preheat oven to 425 degrees f. coat a large skillet or wok with cooking spray; add oil and heat over high heat until sizzling. add chicken and 1 teaspoon of soy sauce to wok or skillet; cook, stir-frying, until well-browned, about 5 minutes. add vegetables, scallions and remaining teaspoon of soy sauce; cook about 2 minutes. add hoisin sauce; stir-fry until heated through, about 1 minute. place 4 tortillas on a large baking sheet (or 2 smaller baking sheets). spread about a heaping 3/4 cup of chicken-vegetable mixture over each tortilla and sprinkle each with 2 tablespoons of cheese; top with remaining tortillas. bake quesadillas until golden brown and cheese melts, about 10 minutes. remove from oven and let sit about 5 minutes before cutting each quesadilla into 4 wedges each. yields 2 wedges per serving.