Real California Cheddar Jack cheese pairs fantastically with kimchi in these unique and very cheesy Kimchi Quesadillas. This popular recipe comes to us via renowned Los Angeles chef Roy Choi.
3/4 pound Real California butter
12 cups kimchi
1 1/2 cups canola oil
24 (12-inch) flour tortillas
24 cups Real California grated Cheddar-Jack cheese
48 shiso leaves
1 1/2 cups toasted sesame seeds
In a sauté pan over medium heat, melt butter. Add kimchi; cook until caramelized and charred. Cool kimchi and chop roughly. (Yield: 6 cups)
For each serving, to order, heat a sauté pan or griddle over medium heat; add 1 tablespoon oil. Place 1 tortilla on pan; spread 1 cup cheese evenly on one half. Cover cheese with 1/4 cup kimchi; sprinkle with 2 sesame leaves, torn, and 1 tablespoon sesame seeds. Fold over other half of tortilla to make a half circle. Cook until browned on the bottom, flip and continue cooking until browned and blistered on both sides.
Recipe courtesy of Chef Roy Choi, Kogi BBQ, Los Angeles, Calif.
