Kimchi Quesadilla Recipe By Tasty Food

KIMCHI QUESADILLA RECIPE BY TASTY

Steps:

• Cut the Spam into small cubes. Chop the kimchi.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the kimchi and sauté until reddish-brown in color and most of the liquid has evaporated, 4-5 minutes.
• Push the kimchi to the edges of the pan and add the Spam. Sauté for 3-4 minutes, until starting to crisp, then add the sweet corn and cook for another 2-3 minutes, until warmed through. Add the sesame oil, stir to combine, and cook for 1 minute longer, until the flavors have melded. Remove the pan from the heat and set aside.
• Place a tortilla in a clean medium skillet. Sprinkle ¼ cup mozzarella cheese over half of the tortilla. Add half of the kimchi and Spam mixture, top with another ¼ cup mozzarella, and fold the tortilla over. Turn the heat to medium and add 1 tablespoon of butter to the skillet. Fry the quesadilla on each side for 2-3 minutes, until golden and crispy and the cheese has melted. Remove from the pan and repeat with the remaining ingredients.
• Enjoy!

KIMCHI QUESADILLAS RECIPE BY TASTY

Steps:

• Drain kimchi and roughly chop.
• Add butter to a large skillet over medium-high heat. When melted, add kimchi.
• Cook and stir for about 6 minutes until the edges of the kimchi start to turn a golden brown. Transfer to a bowl and let it cool down.
• Add the kimchi, cheese, and sesame seeds to a tortilla. Fold the tortilla in half.
• Pour oil into a large skillet over medium heat. Fry the quesadilla for about two minutes on each side, or until the tortilla has turned a golden brown and the cheese has melted.
• Serve with a garnish of diced green onions and sesame seeds. Slice into quarters.
• NOTE: Experiment with proteins by adding beef, pork, or chicken to the quesadillas. For even more of a Korean influence, try adding Korean BBQ-style proteins!
• Enjoy!

KIMCHI QUESADILLA

Steps:

• Melt the butter in a sauté pan over medium heat. Add the kimchi and cook, stirring, until caramelized and slightly charred, about 10 minutes.
• Add 1 tablespoon of the canola oil to a large nonstick pan or griddle over medium heat. Place one of the tortillas in the pan and sprinkle 1 cup of the cheese on one half of the tortilla. Add about a quarter of the caramelized kimchi, a quarter of the sesame or shiso leaves, and a quarter of the sesame seeds. Fold over to create a half-moon. Continue to cook until the bottom of the tortilla blisters like a Neapolitan pizza. Flip the quesadilla over and cook the second side until it reaches the same doneness. Transfer to a plate, cut into triangle-shaped pieces, and serve.

KIMCHI QUESADILLAS

Steps:

• 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 tablespoon 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 min utes total. Serve immediately.