KIMCHI QUESADILLAS

By polloazul

Roy Choi approaches food like a graffiti artist: “I just want to put it out there and be gone before anyone knows I spray-painted on the wall.” So if you’ve been following Kogi BBQ-To-Go tweets but haven’t been quick enough to find the truck, these fusion quesadillas should satisfy your cravings.

Ingredients

• 1/2 stick unsalted butter
• 2 cups cabbage kimchi, drained and chopped
• 8 fresh perilla or shiso leaves
• 4 (8-inch) flour tortillas
• 1/4 cup roasted sesame seeds
• 2 cups coarsely grated sharp Cheddar (6 oz)
• 2 cups coarsely grated Monterey Jack (6 oz)
• Vegetable oil for brushing

Details

Adapted from gourmet.com

Preparation

Step 1

Melt butter in a 12-inch heavy skillet over medium-high heat, then cook kimchi, stirring occasionally, until edges are golden, about 6 minutes. Cool kimchi.
Place 2 perilla leaves over one half of each tortilla and top with one fourth of kimchi, 1 Tbsp sesame seeds, and 1/2 cup of each cheese. Fold in half to enclose filling.
Brush a 12-inch nonstick skillet or 2-burner nonstick griddle with oil and heat over medium heat until it just begins to smoke, then cook quesadillas, turning once, until golden and cheese is melted, about 4 minutes total. Serve immediately