Kimchi Quesadilla
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Kimchi Quesadilla
Chef Roy Choi of Kogi BBQ – Los Angeles, CA
Adapted by
December 2009
Yield: 1 Serving

2 tablespoons butter
½ cup kimchi, roughly chopped
1 12-inch flour tortilla
1 cup shredded Cheddar cheese
2 shiso leaves
1 tablespoon toasted sesame seeds
1 tablespoon sesame seeds

On a griddle, heat the butter and add the kimchi. Cook over medium heat until the kimchi is caramelized. Heat the tortilla. Sprinkle the cheese over half of the tortilla and top with the kimchi. Tear two shiso leaves and place over the kimchi. Sprinkle the toasted and untoasted sesame seeds over the shiso leaves. Fold over the empty half of tortilla and cook until blistered. Flip the tortilla over and cook until blistered.