Korean QuesadillaFrom greekgirrrl 5 years ago
- 4 burrito size or 6 soft taco size fresh flour or corn tortillas shopping list
- 1/2 pound Korean Style grilled chicken, beef, or pork shopping list
- 3 medium slices (1/8th inch) white or yellow onion shopping list
- 2 jalapeno peppers shopping list
- 2 red chili peppers shopping list
- 2 ounces cheddar cheese, shredded shopping list
- 3 tablespoons fresh kimchi shopping list
- 2 ounces pepper jack cheese, shredded shopping list
- 6 garlic cloves shopping list
- 2 sheets Korean nori (roasted seaweed) shopping list
- Meat marinade shopping list
- 2 medium slices (1/8 to 1/4 inch) onion shopping list
- 3 tablespoons soy sauce shopping list
- 3 tablespoons water shopping list
- 1 tablespoon sugar shopping list
- 1 tablespoon honey shopping list
- 1 teaspoon pure toasted (roasted) sesame seed oil shopping list
- 1/4 inch knob fresh ginger shopping list
- 3 cloves fresh garlic shopping list
- 2 slices (1/8th inch thick) of halved asian pear or sweet apple, or 1 tablespoon unsweetened apple juice shopping list
- Optional for spicy marinade shopping list
- 2 fresh red chili peppers shopping list
- 1 tablespoon very fine ground red chili pepper powder shopping list
How to make it
- Mix Marinade:Place all ingredients (except ground chili powder if making spicy version) in a blender and liquify. Add more water and soy sauce in a 1 to 1 ratio to achieve a syrup like consistancy. Pour into a medium mixing bowl (add chili powder now for spicy version) and let stand for 15 minutes at room temperature.
- Meat:Chicken (Boneless, skinless thigh or breast is recommended):Hand trim any excess fat.Very lightly salt and pepper, and let stand for 10 minutes.Mix with marinade in a bowl or ziplock style bag, and let sit in the refrigerator for one to six hours.
- Beef or pork (flank steak, pork loin, or your favorite lean cut):Thin slice (1/8 inch) meat, cutting cross grain.Very lightly salt and pepper meat slices, and let stand for 10 minutes.Mix with marinade in a bowl or ziplock style bag, and let sit in the refrigerator for one to six hours.
- Heat grill, grill pan, or broiler to high heat.Place meat on grill and cook until well browned.Let cool and rough chop or shred.
- Peppers, onion, and kimchi:Fine chop and mix together in a small bowl.
- Thin slice garlic cloves from top to bottom and mix with kimchi/pepper mix.
- Note: For a less spicy version, substitute mild green chili and bell peppers for the jalapenos and red chilies.
- Cooking:Heat grill or skillet to medium high heat.Layer 1/2 of each tortilla with cheese, meat, and pepper/kimchi mix. Crumble 1/2 of the nori sheet onto each, then fold the unfilled half over.Place on grill or skillet and cook until lightly browned, turn with tongs and brown the other side.
- Serve hot.
The Cookgreekgirrrl Huntington Village, NY
The Rating6 people
This is a winner for sure. Thanks :)donman in Hammond loved it
Yes indeed.jenniferbyrdez in kenner loved it
Great recipe.. i love korean food.. especially nice and spicy KImichi!uk2nyc in Milano, Italy loved it
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