Recipe information
Yield
Serves 4
Ingredients
1/2 cup unsalted butter
2 cups chopped kimchi
4 tablespoons canola oil
4 (12-inch) flour tortillas
4 cups shredded Cheddar-Jack cheese
8 sesame or shiso leaves, torn
1/4 cup toasted sesame seeds
Preparation
Step 1
Melt the butter in a sauté pan over medium heat. Add the kimchi and cook, stirring, until caramelized and slightly charred, about 10 minutes.
Step 2
Add 1 tablespoon of the canola oil to a large nonstick pan or griddle over medium heat. Place one of the tortillas in the pan and sprinkle 1 cup of the cheese on one half of the tortilla. Add about a quarter of the caramelized kimchi, a quarter of the sesame or shiso leaves, and a quarter of the sesame seeds. Fold over to create a half-moon. Continue to cook until the bottom of the tortilla blisters like a Neapolitan pizza. Flip the quesadilla over and cook the second side until it reaches the same doneness. Transfer to a plate, cut into triangle-shaped pieces, and serve.
