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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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 ounces) |
2 cups coarsely grated monterey jack (6 ounces) |
vegetable oil for brushing |
Directions:
1. 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.
2. Place 2 perilla leaves over one half of each tortilla and top with one fourth of kimchi, 1 tablespoon sesame seeds, and 1/2 cup of each cheese. Fold in half to enclose filling.
3. 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 min utes total. Serve immediately.
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