Servings: 4

Weight Watcher Smart Points: 19

Preparation Time: 15 Minutes

Cooking Time: 10 Minutes

Ready In: 25 Minutes


  • 4 cups thinly sliced baby bok choy
  • 1 large egg, lightly beaten with 1 tablespoon water
  • 1 teaspoon minced garlic (about 2 cloves)
  • 2 teaspoons ground ginger
  • 1/4 cup hoisin sauce
  • 2 cups shredded cheddar-jack cheese
  • 2 tablespoons olive oil
  • 3 cups thinly sliced red cabbage (about 1/2 head)
  • 1/2 teaspoon crushed red pepper flakes
  • 3 scallions, cut into julienne strips
  • 1/2 cup sesame seeds
  • 8 ounces (heaping 2 cups) shredded pork (see notes for cooking suggestion)
  • 8 (8-to-10) inch whole wheat tortillas


  1. Preheat oven to 400 degrees F.In a small bowl, combine pork and hoisin sauce
  2. Set aside.Heat olive oil in a large skillet or wok on high heat
  3. Add baby bok choy, cabbage, and scallions
  4. Cook, stirring occasionally, for 3 minutes
  5. Stir in ginger, garlic, and red pepper flakes
  6. Continue to cook on high for 1 to 2 additional minutes, until vegetables are beginning to soften and most of the liquid as evaporated.Lay out 4 tortillas and sprinkle each with 1/4 cup cheese
  7. Top with slightly heaping 1/2 cup shredded pork, then 3/4 cup vegetable mixture
  8. Spread another 1/4 cup cheese over top.Top each with 1 remaining tortilla
  9. Brush tops with egg wash, then sprinkle on 2 tablespoons sesame seeds.Stand a wire rack on top of a baking sheet
  10. Lay each quesadilla, sesame-side up, on top of the rack and do not overlap
  11. Bake 10-12 minutes, checking frequently in the last few minutes so as not to burn
  12. Transfer to a plate, cut into wedges, and serve immediately.

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