Ingredients (23)
- 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
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Korean foods easily lend themselves to fusion cooking with Mexican influence. This adaptation of quesadilla brings a unique flavor to a favorite dish.
Instructions
- 1Mix Marinade:
-
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. -
3Peppers, onion, and kimchi:
Fine chop and mix together in a small bowl. - 4Meat:
-
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. -
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. - 8Thin slice garlic cloves from top to bottom and mix with kimchi/pepper mix.
- 9Note: For a less spicy version, substitute mild green chili and bell peppers for the jalapenos and red chilies.
- 10Cooking:
-
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. - 2Serve hot.
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