0.0 stars out of 5 stars based on 0 reviews
K-uesadilla
Saved for later (5)
(0)
MEMBER 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.

Instructions

  1. 1Mix Marinade:
  2. 2Place 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. 3Peppers, onion, and kimchi:
    Fine chop and mix together in a small bowl.
  4. 4Meat:
  5. 5Chicken (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. 6Beef 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. 7Heat 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. 8Thin slice garlic cloves from top to bottom and mix with kimchi/pepper mix.
  9. 9Note: For a less spicy version, substitute mild green chili and bell peppers for the jalapenos and red chilies.
  10. 10Cooking:
  1. 1Heat 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. 2Serve hot.

Member recipes are not tested by the CHOW food team.

Like this recipe? Never miss another one! Follow us: