Kimchi Quesadillas Food

KIMCHI QUESADILLAS RECIPE BY TASTY

Kimchi Quesadillas Recipe by Tasty image

Here's what you need: butter, kimchi, flour tortillas, sesame seed, sharp cheddar cheese, monterey jack cheese, vegetable oil, green onion

Provided by Tasty

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 cup kimchi, drained and roughly chopped
2 flour tortillas, 8-inch (20cm)
2 tablespoons sesame seed, toasted
1 cup sharp cheddar cheese, grated
1 cup monterey jack cheese, grated
1 tablespoon vegetable oil, or oil of your choice
1 bunch green onion, diced

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!

Nutrition Facts : Calories 948 calories, Carbohydrate 36 grams, Fat 70 grams, Fiber 6 grams, Protein 43 grams, Sugar 2 grams

KIMCHI QUESADILLAS

Kimchi Quesadillas image

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.

Provided by Roy Choi

Time 20m

Yield Makes 4 (snack) servings

Number Of Ingredients 8

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 ounces)
2 cups coarsely grated Monterey Jack (6 ounces)
Vegetable oil for brushing

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.

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