MEMBER RECIPE

K-uesadilla Recipe

Total Time: From 1.5 to 6.5 hours | Active Time: | Makes: 4 to 6

Korean foods easily lend themselves to fusion cooking with Mexican influence. This adaptation of quesadilla brings a unique flavor to a favorite dish.

INGREDIENTS
  • 4 burrito size or 6 soft taco size fresh Flour or corn tortillas
  • 1/2 pound Korean Style grilled chicken, beef, or pork
  • 3 medium slices (1/8th inch) white or yellow onion
  • 2 jalapeno peppers
  • 2 red chili peppers
  • 2 ounces cheddar cheese, shredded
  • 3 tablespoons fresh kimchi
  • 2 ounces pepper jack cheese, shredded
  • 6 garlic cloves
  • 2 sheets Korean nori (roasted seaweed)

Meat Marinade

  • 2 medium slices (1/8 to 1/4 inch) onion
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 1 teaspoon pure toasted (roasted) sesame seed oil
  • 1/4 inch knob fresh ginger
  • 3 cloves fresh garlic
  • 2 slices (1/8th inch thick) of halved asian pear or sweet apple, or 1 tablespoon unsweetened apple juice

Optional for spicy marinade

  • 2 fresh red chili peppers
  • 1 tablespoon very fine ground red chili pepper powder
INSTRUCTIONS
  1. Mix Marinade:
  2. Place all ingredients (except ground chili powder if making spicy version) in a blender and liquefy.
    Add more water and soy sauce in a 1 to 1 ratio to achieve a syrup like consistency.
    Pour into a medium mixing bowl (add chili powder now for spicy version) and let stand for 15 minutes at room temperature.
  3. Peppers, onion, and kimchi:
    Fine chop and mix together in a small bowl.
  4. Meat:
  5. 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.
  6. 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.
  7. 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.
  8. Thin slice garlic cloves from top to bottom and mix with kimchi/pepper mix.
  9. Note: For a less spicy version, substitute mild green chili and bell peppers for the jalapenos and red chilies.
  10. Cooking:
  1. 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.
  2. Serve hot.

Member recipes are not tested by the CHOW food team.