Food Truck Recipes: Kogi Kimchi Quesadilla

Serves 4
½ 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
¼ cup toasted sesame seeds

Melt the butter in a sauté pan over medium heat. Add the kimchi and cook, stirring, until caramelized and slightly charred, about 10 minutes.

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 tortillas.

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 tortillas 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.