Ingredients

Serves 4

　　1/2 cup unsalted butter

　　2 cups chopped kimchi

　　4 tablespoons canola oil

　　4 (12-inch) flour tortillas

　　4 cups shredded Cheddar-Jack cheese

　　8 sesame or shiso leaves, torn

　　1/4 cup toasted sesame seeds

　　

Step 1

Melt the butter in a sauté pan over medium heat. Add the kimchi and cook, stirring, until caramelized and slightly charred, about 10 minutes.

　　

Step 2

Add 1 tablespoon of the canola oil to a large nonstick pan or griddle over medium heat. Place one of the tortillas in the pan and sprinkle 1 cup of the cheese on one half of the tortilla. Add about a quarter of the caramelized kimchi, a quarter of the sesame or shiso leaves, and a quarter of the sesame seeds. Fold over to create a half-moon. Continue to cook until the bottom of the tortilla blisters like a Neapolitan pizza. Flip the quesadilla over and cook the second side until it reaches the same doneness. Transfer to a plate, cut into triangle-shaped pieces, and serve.

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