Kung Pow Quesadillas

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

fusion quesadilla

Hey there, hungry people! Today, I’ve got an exciting recipe that combines the bold flavors of Chinese and Mexican cuisines. We’re taking the concept of quesadillas from Mexico and adding a Kung Pao twist to create these mouthwatering Kung Pow Quesadillas.

And to balance out the flavors, we’ll also make some delicious guacamole wontons. Get ready for a culinary adventure that’s sure to satisfy your cravings!

Chinese and Mexican cuisines are undeniably popular, so why not fuse their flavors together? I decided to experiment with the most delicious dishes from each world, bringing you the best of both. The quesadillas from Mexico and wontons from China serve as the foundation for this incredible fusion.

ingredients for asian inspired quesadilla

Here’s What You Need

  • Steak: Provides protein and adds meaty flavor to the dish.
  • Red onion: Adds a mild onion flavor and provides a slight crunch.
  • Carrots: Adds a touch of sweetness and texture to the dish.
  • Broccoli: Adds a fresh and slightly bitter taste, as well as a pleasant crunch.
  • Gochujang or chile paste: Adds a spicy and savory flavor to the marinade.
  • Garlic: Enhances the overall flavor and adds a delicious aroma.
  • Jalapeno: Provides a spicy kick to the dish.
  • Hoisin sauce: Adds a sweet and savory taste to the marinade.
  • Peanuts: Adds a crunchy texture and nutty flavor to the dish.
  • Sugar: Balances the flavors and adds a touch of sweetness to the marinade.
  • Egg white: Helps tenderize the meat and bind the marinade ingredients.
  • Soy sauce: Enhances the umami flavor and adds saltiness to the dish.
  • Water: Provides moisture and helps in achieving the desired consistency of the marinade.
  • Cornstarch: Helps thicken the marinade and create a sauce-like consistency.
  • Green onion: Adds a mild onion flavor and fresh garnish to the dish.
  • Red pepper flakes: Adds heat and a touch of spiciness to the marinade.
  • Sesame oil: Used for frying and adds a nutty flavor to the dish.
  • Cheddar cheese: Melts and adds a creamy, rich flavor to the quesadillas

Let’s Jump Into It

Now, this recipe isn’t limited to just quesadillas; it can be used to make an awesome Kung Pao dish with beef, chicken, or pork. The marinade is the key to infusing incredible flavor into your protein. While I used steak, feel free to customize it with your choice of beef or any other protein you desire.

marinating meat

The marinade itself is a delightful combination of soy sauce, sugar, gochujang, hoisin sauce, egg white, water, cornstarch, garlic, ginger, jalapeno, and peanuts. These ingredients come together to create a harmonious blend that will make your taste buds dance with joy.

Marinate your protein in this flavorful mixture for at least 30 minutes, or even better, let it sit for an hour or more (overnight if you can) to ensure tender and delicious meat.

veggies in wok

Once your meat has marinated to perfection, it’s time to bring out the wok or a large pan. Heat up some sesame oil over medium-high heat and sauté a variety of vegetables until they become tender. These veggies will add a delightful crunch and freshness to your quesadillas.

meat and veggies in wok

Now, it’s time to add the marinated meat and the remaining marinade to the wok. Stir the mixture constantly, ensuring the sauce coats the meat evenly. The egg whites will firm up, and the sauce will start clinging beautifully to everything in the pan.

sauting meat and veggies

Keep cooking until the sauce thickens, and the meat is no longer raw. You can adjust the cooking time based on your preference, but I recommend a touch of pink in the middle for added tenderness.

Note that if you’re using thicker cuts like beef chuck or stewing beef, adjust the cooking time accordingly.

Thinner cuts like strip steak work well for faster and more even cooking.

filling tortillas

Once your Kung Pao beef is cooked to perfection, allow it to cool for a few minutes. Meanwhile, heat a large, flat skillet over medium heat. Grab a tortilla and lay it in the skillet, then generously spread the beef mixture on one half of the tortilla. Top it off with your favorite cheese.

Now comes the exciting part – fold the tortilla over the filling, creating a half-moon shape. Press it down firmly with a spatula or another pan to seal the quesadilla. After a couple of minutes, flip it over and cook for an additional 1-2 minutes until the tortilla becomes crispy to your liking.

Helpful Tips & Tricks

  • Thinly slice the steak: Slicing the steak thinly ensures quick and even cooking, resulting in tender and flavorful meat.
  • Marinate for longer: If time allows, marinate the meat for a longer period, preferably overnight, to allow the flavors to penetrate the meat and make it even more tender.
  • Adjust the spice level: Feel free to adjust the amount of jalapeno and red pepper flakes according to your spice preference. Add more for extra heat or reduce if you prefer milder flavors.
  • Customize your vegetables: While the recipe suggests red onion, carrots, and broccoli, feel free to add or substitute other vegetables based on your preferences. Bell peppers, mushrooms, or snap peas can be great additions.
  • Use a variety of cheeses: While cheddar cheese is recommended, you can experiment with different cheeses like Monterey Jack, pepper jack, or a Mexican blend to add different flavor profiles to your quesadillas.
  • Garnish with fresh herbs: Sprinkle some chopped cilantro or additional green onions on top of your finished quesadillas for a pop of freshness and added visual appeal.
  • Serve with dipping sauce: Consider serving the quesadillas with a dipping sauce such as a spicy mayo, sriracha-lime crema, or sweet chili sauce for an extra burst of flavor.
  • Experiment with tortilla types: While the recipe doesn’t specify a particular type of tortilla, you can use flour tortillas for a soft and chewy texture or opt for corn tortillas for a more traditional touch.
plated quesadilla

Finally, serve your Kung Pow Quesadillas alongside the guacamole wontons for a complete fusion experience. The quesadillas will delight you with their savory, spicy, and slightly sweet flavors, while the guacamole wontons provide a refreshing and creamy bite. Enjoy this unique combination of culinary traditions!

Remember, you can always customize this recipe according to your preferences. Whether you want to use a different protein in the marinade or add extra ingredients to the guacamole, feel free to make it your own. Cooking is an adventure, so let your taste buds guide you and have fun in the kitchen.

Happy cooking, hungry people!

beef quesadilla

Kung Pow Quesadillas

The Starving Chef
Savor the fusion of Chinese and Mexican cuisines with spicy Kung Pow Quesadillas, combining marinated steak, a medley of veggies, and served with guacamole wontons for a delectable and satisfying meal.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American, Chinese, Mexican
Servings 4


  • 16 oz steak thinnly sliced
  • ½ cup red onion chopped
  • ¼ cup carrots julienned
  • ½ cup broccoli chopped
  • 3 tablespoon gochujang or chile paste
  • 4 cloves garlic minced
  • 1 jalapeno seed & chopped
  • 3 tablespoons hoisin sauce
  • 4 tablespoons peanuts
  • 4 tablespoons sugar
  • 1 egg white
  • ¼ cup soy sauce
  • 1 tablespoon ginger minced
  • ¼ cup water
  • 3 tablespoons cornstarch + 3 tablespoons water
  • 2 tablespoons green onion chopped
  • 1 teaspoon red pepper flakes
  • 4 tablespoons sesame oil for frying
  • ½ cup cheddar cheese
  • salt & pepper, to taste


  • In a mixing bowl, combine soy sauce, sugar, gochujang, hoisin sauce, egg white, water, cornstarch, garlic, ginger, jalapeno, red pepper flakes (not listed in the ingredients), green onions, and peanuts. Add the sliced beef to the marinade and let it rest for at least 30 minutes or overnight in the refrigerator.
  • Chop and julienne the vegetables. In a large wok over medium-high heat, add the sesame oil, followed by the vegetables. Sauté until the broccoli begins to turn tender and the other veggies are lightly browned.
  • Pour the marinated beef and its sauce into the wok. Stir constantly until the sauce thickens. Let the beef brown on each side or cook it to your desired level of doneness. Once the meat is cooked through, remove the wok from heat. Season with salt and pepper to taste.
  • In a large, flat skillet, spray some oil and place a tortilla into the pan. Cover one side of the tortilla with the beef mixture and then sprinkle cheese on top. Fold over the tortilla and use a spatula or another pan to hold the folded side down until the cheese secures it in place. Flip the quesadilla and cook for an additional 1-2 minutes or until the tortilla reaches your desired level of crispiness.
  • Serve the Kung Pow Quesadilla alongside guacamole wontons and enjoy!
Keyword Asian, cheese, Mexican, tortilla
Tried this recipe?Let us know how it was!