Kalbi Kimchi Quesadilla Taco

Kimchi and mild Monterey Jack shredded cheese are layered and toasted between two Mission^® 6” Pressed Flour Tortillas, then folded and stuffed with Kalbi, Korean grilled short rib, and topped with diced onion, lime juice, fresh cilantro and toasted sesame seeds.

Steps

Kalbi Kimchi Quesadilla Taco

1. To Make Quesadilla-Taco To Order: Heat non-stick sauté pan over medium heat, evenly coat 1 side of two tortillas with non-stick cooking spray. Place 1 sprayed side down in sauté pan, top with 1/3 cup shredded cheese and 1 tablespoon kimchi, place 2nd tortilla sprayed side up over top. Toast on each side for 1½ to 2 minutes or until golden brown. Top with 2 ½ oz. warm Kalbi and 1 tablespoon each shredded cabbage and fold. Serve immediately with 1 oz. Onion Cilantro Salsa in ramekin.

Kalbi

1. In bowl of food processor or blender, puree all ingredients except short ribs, transfer to air tight container or bag and add short ribs. Marinate for at least 24 hours; drain.
2. Preheat open flame grill to medium-high heat.
3. Grill marinated short ribs while basting with Korean BBQ Sauce, for 3 to 4 minutes per side or until cooked through. Let rib rest, then debone and shred into bite-size pieces and hold warm in remaining BBQ sauce for service.

Korean BBQ Sauce

1. In a mixing bowl, whisk all ingredients and reserve for basting Kalbi short ribs.

Onion Cilantro Salsa

1. In a mixing bowl, combine all ingredients and season to taste.