K-Quesadilla

Korean foods easily lend themselves to fusion cooking with Mexican influence. This adaptation of quesadilla brings a unique flavor to a favorite dish.

Degree of Difficulty

Degree of Difficulty: Easy

Servings: 4

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

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

Procedure

Preparation

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.

Heat grill, grill pan, or broiler to high heat.

Place meat on grill and cook until well browned.

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.

Cooking:

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.

Nutrition Facts

Serving size: 1/4 of a recipe (9.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

453.44

Calories From Fat (37%)

168.96

Calories From Protein (26%)

117.76

Calories From Carbohydrates (37%)

166.72

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 18.95g

29%

Saturated Fat 7.78g

39%

Monounsaturated Fat 6.76g

 

Polyunsaturated Fat 2.99g

 

Cholesterol 77.96mg

26%

Sodium 1271.39mg

53%

Potassium 505.46mg

14%

Total Carbohydrates 42.16g

14%

Fiber 3.26g

13%

Sugar 12.13g

 

Net Carbohydrates 38.9g

 

Protein 28.97g

58%

Vitamin A 1222.28IU

24%

Vitamin C 46.09mg

77%

Calcium 305.71mg

31%

Iron 3.46mg

19%

Vitamin E 0.69mg

7%

Vitamin D 1.7IU

<1%

Thiamin 0.37mg

25%

Riboflavin 0.48mg

28%

Niacin 6.36mg

32%

Vitamin B6 0.56mg

28%

Folate 95.63mcg

24%

Vitamin B12 0.41mcg

7%

Pantothenic Acid 1.06mg

11%

Vitamin K 6.61mcg

8%

Phosphorus 351.75mg

35%

Magnesium 51.99mg

13%

Zinc 3mg

20%

Copper 0.26mg

13%

Manganese 0.66mg

33%

Selenium 32.17mcg

46%

Alcohol 0g

 

Caffeine 0mg

 

Water 161.2g

0%

Source

Author: Hannaone

Web Page: http://www.hannaone.com/Recipe