Korean Quesadilla Recipe
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Ingredients
- 4 burrito size or 6 soft taco size fresh Flour or corn tortillas
- ½ pound Korean Style grilled chicken
- 3 medium slices 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)
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Meat Marinade
- 2 medium slices onion
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 tablespoon sugar
- 1 tablespoon honey
- 1 teaspoon pure toasted sesame seed oil
- ¼ inch knob fresh ginger
- 3 cloves fresh garlic
- 2 slices 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
Directions
- Place all ingredients (except ground chili powder) 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, and let stand for 15 minutes at room temperature.
- A Boneless, skinless thigh or breast for chicken 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 zip lock 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.
- Fine chop peppers, onion, and kimchi in a small bowl.
- Thin slice garlic cloves from top to bottom and mix with kimchi/pepper mix.
- Serve hot.
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