Korean Bbq Kimchi Quesadillas Food
KOREAN BBQ KIMCHI QUESADILLAS
This winning food truck-inspired dish loads up a Mexican quesadilla with the flavor of Korean barbecue. And what's the secret ingredient? Kimchi!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken in large heavy-duty resealable plastic bag. Stir together marinade ingredients; pour over chicken in bag. Seal and refrigerate at least 1 hour but no longer than 8 hours. Remove chicken from marinade; discard marinade. Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Thinly slice chicken.
- Meanwhile, stir together sauce ingredients. Cover and refrigerate until serving.
- To make quesadillas, top half of each tortilla with chicken, kimchi, cheese and green onion. Fold tortillas in half. Brush both sides of tortilla with oil. Heat 12-inch nonstick skillet over medium-low heat. Add 2 quesadillas to skillet. Cook 2 to 3 minutes, turning once, until tortilla is brown and crisp and cheese is melted. Repeat with remaining quesadillas. Cut quesadillas into wedges. Serve with sauce.
Nutrition Facts : Calories 630, Carbohydrate 33 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 11 g, ServingSize 1 Quesadillas, Sodium 1860 mg, Sugar 8 g, TransFat 1 1/2 g
KIMCHI QUESADILLAS
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
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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EASY KIMCHI QUESADILLAS - KIMCHIMARI
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5/5 (5)Total Time 17 minsCategory Appetizer, SnackCalories 329 per serving
- Choose sour cabbage kimchi, drain juice and chop them. Chopped kimchi should measure 1/2 cup (per my basic recipe).
- Based on your preference, choose one or all of cilantro, green onion and perilla leaves and chop them. Personally, I think Cilantro tastes best. Perilla gets a little lost but if you don't like cilantro or want to make it more Korean tasting then def try it. Make a small bowl of each of the condiments so people can sprinkle what they want on their quesadillas.
- In a frying pan, add some butter (2 tsp per 1/2 cup of kimchi), kimchi, gochujang and saute on medium heat for 2 min or so and then lower heat to medium low and saute for 3 min until kimchi looked shriveled up and cooked. Remove from heat and set aside.
- For an 8 inch tortilla, measure 1.5 cup of shredded cheese per one quesadilla. My basic recipe will make 2 quesadillas. Have the cheese and kimchi ready next to your stove.
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