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StarChefs
Chef Roy Choi

Community Award Winner Chef Roy Choi


Kogi BBQ

Los Angeles, CA
(714) 697-4683
www.kogibbq.com

 

 

 


Community Award Winner Chef Roy Choi
Kogi BBQ | Los Angeles, CA

Blackjack Quesadilla
Adapted by StarChefs.com
February 2010

Yield: 4 servings

INGREDIENTS

Blackjack QuesadillaSpicy Pork:
1 quart Korean chili paste
3 jalapeños, stemmed
1 cup sugar
1 cup garlic cloves
1 pint soy sauce
1 cup chopped green onions
½ cup sesame oil
1 cup orange juice
1 can Sprite soda
2 pounds pork belly, sliced
4 cups diced onions

Salsa Verde:
1 quart canola oil
1 clove garlic, peeled
5 jalapeños, stemmed
¼ onion, peeled
10 bunches fresh cilantro, chopped
Salt
1¼ cup lime juice
1¼ cup orange juice
¼ cup roasted sesame seeds

To Assemble and Serve:
½ cup canola oil
4 12-inch flour tortillas
4 cups shredded Cheddar-Jack cheese
4 teaspoons roasted sesame seeds
12 sprigs fresh cilantro

 

METHOD

For the Spicy Pork:
Puree all the ingredients except the pork belly and onions. Marinate the pork belly in this mixture for at least 2 hours. Cook the onions and marinated pork belly on a hot plancha or griddle until slightly charred, about 8 minutes. Chop the pork into bite-sized pieces.  

For the Salsa Verde:
Stir oil and garlic in a pot on low heat until the garlic browns. Roast the jalapeños and onion in a dry pan until almost black. Cool the garlic, oil, onions and jalapeños, then puree with the cilantro, salt, juices, and sesame seeds. Reserve.

To Assemble and Serve:
Pour 2 tablespoons of oil on a griddle and place a tortilla flat on top of it and add 1 cup of cheese on half of the tortilla. Add the spicy pork on top of the cheese and fold over, cooking until the cheese has melted. Cut the quesadillas into four triangles and top with 2 tablespoons of salsa verde and 1 teaspoon of sesame seeds. Garnish with 3 sprigs of cilantro.

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  • Our Rising Stars and Why They Shine

  •    Published: March 2010


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