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Kogi BBQ Kimchi Quesadillas



– 8 tablespoons Real California butter – 2 cups kimchi, chopped – 4 tablespoons canola oil – 4 flour tortillas (12-inch) – 4 cups Real California shredded Cheddar-Jack cheese – 8 sesame (shiso) leaves, torn – 4 tablespoons roasted sesame seeds
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Recipe courtesy of Chef Roy Choi, Kogi BBQ, Los Angeles, Calif.In sauté pan, melt butter; add kimchi and cook over medium heat until caramelized and charred. Oil a sauté pan or griddle and heat over medium heat. Place 1 tortilla on pan and spread 1 cup cheese evenly on one half of the tortilla. Cover cheese with 1/2 cup kimchi and sprinkle with 2 sesame leaves and 1 tablespoon sesame seeds. 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 like a Neapolitan pizza. Repeat with remaining ingredients to make 4 quesadillas.

Makes 4 quesadillas