Kimchi Quesadillas
| Serves | 24 |
|---|---|
| Ingredients | Vegetables, Bread, Dairy |
| Day Part | Dinner, Lunch, Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Asian |
Source: California Milk Advisory Board (and photo)
Roy Choi is widely recognized as the king of the Korean taco, first introducing this Asian-Latin hybrid from his popular food truck. He has since opened a storefront location, but the Kogi trucks still roam the streets of L.A., much to the delight of his countless fans. For this recipe, Choi incorporates Korean flavors into a cheesy quesadilla instead of a taco.
Ingredients
3/4 lb. butter
12 cups prepared kimchi
1 1/2 cups canola oil
24 (12-in.) flour tortillas
24 cups grated California Cheddar-Jack cheese
48 shiso leaves
1 1/2 cups toasted sesame seeds
Steps
- In sauté pan over med. heat, melt butter. Add kimchi; cook until caramelized and charred.
- Cool kimchi and chop roughly to make about 6 cups.
- Per serving, to order, heat a sauté pan or griddle over med. heat. Add 1 tbsp. oil. Place 1 tortilla on pan; spread 1 cup cheese evenly over one half. Cover cheese with ¼ cup kimchi; sprinkle with 2 torn shiso leaves and 1 tbsp. sesame seeds.
- Fold over other half of tortilla to make a half circle. Cook until browned on the bottom; flip and continue cooking until browned and blistered on both sides. Serve immediately.