Instructions: Toss the tomatoes, water chestnuts, onion, green onions, cilantro and salt together in a medium bowl until well mixed.

For the Filling: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the onion and garlic and cook, stirring, until fragrant, about 30 seconds. Add both types of char siu, roast duck, Chinese sausage and green onion. Stir-fry until the sausage is cooked through about 2 minutes. Remove from the heat and stir in the hoisin sauce and chili garlic sauce.

For the Quesadillas: Heat a 9- or 10-inch non-stick pan over medium-high heat until hot. For each quesadilla, place 1 tortilla in the pan. Top with 1 slice cheese, 2 to 3 tablespoons of the pork mixture, 8 cilantro leaves, green onions and a second slice of cheese. Cover the filling with another tortilla. Cook, turning as needed, until the cheese is melted and the tortilla is browned on both sides, 1 1/2 to 2 minutes per side. Repeat with the remaining ingredients to make 3 more quesadillas. Cut the quesadillas in wedges and serve hot with the salsa.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.