Kimchi Quesadillas

IngredientsVegetables, Bread, Dairy
Day PartDinner, Lunch, Snack
Menu PartAppetizer/Small Plate
Cuisine TypeAsian
Kimchi Quesadillas

Source: California Milk Advisory Board (and photo)

Roy Choi is widely recognized as the king of the Korean taco, first introducing this Asian-Latin hybrid from his popular food truck. He has since opened a storefront location, but the Kogi trucks still roam the streets of L.A., much to the delight of his countless fans. For this recipe, Choi incorporates Korean flavors into a cheesy quesadilla instead of a taco.


3/4 lb. butter
12 cups prepared kimchi
1 1/2 cups canola oil
24 (12-in.) flour tortillas
24 cups grated California Cheddar-Jack cheese
48 shiso leaves
1 1/2 cups toasted sesame seeds


  1. In sauté pan over med. heat, melt butter. Add kimchi; cook until caramelized and charred.
  2. Cool kimchi and chop roughly to make about 6 cups.
  3. Per serving, to order, heat a sauté pan or griddle over med. heat. Add 1 tbsp. oil. Place 1 tortilla on pan; spread 1 cup cheese evenly over one half. Cover cheese with ¼ cup kimchi; sprinkle with 2 torn shiso leaves and 1 tbsp. sesame seeds.
  4. 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. Serve immediately.

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