2000s Recipes + Menus
Kimchi Quesadillas
Serves4 (snack)
- Active time:20 min
- Start to finish:20 min
ADAPTED FROM ROY CHOI, KOGI BBQ-TO-GO, LOS ANGELES
October 2009
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. View more of our favorite recipes from this issue.
- 1/2 stick unsalted butter
- 2 cups cabbage kimchi, drained and chopped
- 8 fresh perilla or shiso leaves
- 4 (8-inch) flour tortillas
- 1/4 cup roasted sesame seeds
- 2 cups coarsely grated sharp Cheddar (6 oz)
- 2 cups coarsely grated Monterey Jack (6 oz)
- Vegetable oil for brushing
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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.
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Place 2 perilla leaves over one half of each tortilla and top with one fourth of kimchi, 1 Tbsp sesame seeds, and 1/2 cup of each cheese. Fold in half to enclose filling.
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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 minutes total. Serve immediately.
- Keywords
- street food,
- dairy,
- vegetarian,
- los angeles
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