Tuesday, July 26, 2011

Rec: Kimchi Quesadillas

2 tablespoons butter
1 cup cabbage kimchi, drained and chopped
4 fresh perilla or shiso leaves (optional)
2 (8 inch) flour tortillas
2 tablespoons sesame seeds, toasted
1 cup grated Sharp Cheddar
1 cup grated Monterey Jack
1 tablespoon Canola oil

Add the butter to a large skillet over MEDIUM-HIGH
heat. When melted, add the kimchi. Cook for about 6
minutes, stirring occassionally, until the edges of the
kimchi start to turn a little golden brown. Transfer to
a bowl and let cool for a few minutes. Divide the kimchi,
cheese, sesame seeds, and perilla leaves (optional)
between the two tortillas. Fold each tortilla in half. Pour
the oil into a large skillet set over MEDIUM heat. Add
both folded tortilla to the skillet, cover, and cook for about
2 minutes per side, or until they are golden brown and
the cheese has melted. Slice into serving portions, and serve.

Serves 1 to 2

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