Article by Gil "hannaone"
© Copyright 2007-2023. All rights reserved.
Image by hannaone: Korean spicy pork, red and green chili peppers, pepper jack cheese, cheddar cheese, onion, and chopped kimchi on a folded and grilled tortilla

케사 디야

One of my favorite border foods is the quesadilla. This version has the unique flavor of Korean grill to complement the chewy goodness of melted cheese on grilled or toasted tortillas.



Servings: 4

Recipe Type: Appetizer, Fusion, Korean, Mexican, Side Dish, Snack, South Western

Ingredients
4 each burrito size or 6 soft taco size fresh Flour or corn tortillas
1/2 pound Korean Style grilled chicken, beef, or pork
3 each medium slices (1/8th inch) white or yellow onion
2 each jalapeno peppers
2 each red chili peppers
2 ounces pepper jack cheese, shredded
2 ounces cheddar cheese, shredded

Optional
3 tablespoons fresh kimchi
6 each garlic cloves
2 Sheets Korean nori (roasted seaweed)

Meat Marinade
3 tablespoons soy sauce
3 tablespoons water
2 each medium slices (1/8 to 1/4 inch) onion
1 tablespoon sugar
1 tablespoon honey
1 teaspoon pure toasted (roasted) sesame seed oil
1 ounce fresh ginger
3 each 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 each fresh red chili peppers
1 tablespoon very fine ground red chili pepper powder

Directions
Mix Marinade:
Place 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 if needed 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.

Meat:
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.

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.

Cook Meat:
Heat grill, grill pan, or broiler to high heat.
Place meat on grill and cook until well browned/lightly charred.
Let cool and rough chop or shred.

Peppers, onion, and kimchi:
Fine chop and mix together.
Note: For a less spicy version, substitute mild green chili and bell peppers for the jalapenos and red chilies.

Final
Heat 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.
Serve hot.

This recipe was originally published to my first web site, hannaone.com. It may still appear there without permission after the domain was sold out from under me