I know what you are thinking . . . kimchi quesadilla?! It may sound strange, but trust me: spicy kimchi and gooey cheese is a killer combo. You can assemble these quesadillas ahead of time and simply cook ’em up when you need them. Served with a simple salad, these also make a terrific light lunch.

　　

Ingredients

serves 2 to 4

　　Four 6-inch flour tortillas

　　1/4 pound Monterey Jack cheese, shredded (1 cup)

　　1 cup Kimchi (page 233), chopped

　　Sliced scallion, white and green parts

　　Fresh cilantro leaves

　　1 lime, cut into wedges

　　

Step 1

Place a cast-iron skillet or nonstick griddle over medium-high heat.

　　

Step 2

On a work surface lay out 2 tortillas. Layer half of the cheese, the kimchi, and then the remaining cheese on each. Cover with the other 2 tortillas and press down with your hands.

　　

Step 3

Put the tortillas in the hot pan and cook until the bottoms are nicely toasted and the cheese begins to melt, about 2 minutes. Keep an eye on the heat; if the tortillas start to brown too quickly, reduce the heat to medium. Carefully flip the tortillas over with a spatula and gently press down—don’t press too hard or the cheese will ooze out. Cook for another couple of minutes, until the undersides are golden and crisp.

　　

Step 4

Remove the quesadillas from the pan and cut into quarters. Shingle the wedges on a platter, garnish with the scallion and cilantro, and serve with the lime wedges.

　　Michael's Genuine Food