Kimchi Quesadillas

Name: Kimchi Quesadillas
Ingredients: 1/2 stick unsalted butter; 2 cups cabbage kimchi, drained and chopped; 8 fresh perilla or; 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

9 ingredients

3 steps

Ingredients

1/2 stick unsalted butter
2 cups cabbage kimchi, drained and chopped
8 fresh perilla or
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.