Korean Fusion: Kaesadilla

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

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


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.

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.

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.

Author: Hannaone

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


Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (8.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving

Calories 441.05

Calories From Fat (38%) 168.36

Calories From Protein (26%) 114.83

Calories From Carbohydrates (36%) 157.86

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 18.88g 29%

Saturated Fat 7.76g 39%

Monounsaturated Fat 6.75g

Polyunsaturated Fat 2.96g

Trans Fatty Acids 0g

Cholesterol 77.96mg 26%

Sodium 1191.51mg 50%

Potassium 429.2mg 12%

Total Carbohydrates 39.83g 13%

Fiber 3.06g 12%

Sugar 12.02g

Sugar Alcohols 0g

Net Carbohydrates 36.77g

Protein 27.87g 56%

Vitamin A 527.39IU 11%

Vitamin C 38.35mg 64%

Calcium 284.89mg 28%

Iron 3.13mg 17%

Vitamin E 0.55mg 6%

Vitamin D 1.7IU <1%

Thiamin 0.34mg 23%

Riboflavin 0.41mg 24%

Niacin 6.12mg 31%

Vitamin B6 0.47mg 24%

Folate 73.04mcg 18%

Vitamin B12 0.41mcg 7%

Pantothenic Acid 0.96mg 10%

Vitamin K 6.01mcg 8%

Phosphorus 335.86mg 34%

Magnesium 49.9mg 12%

Zinc 2.8mg 19%

Copper 0.21mg 11%

Manganese 0.44mg 22%

Selenium 31.41mcg 45%

Alcohol 0g

Caffeine 0mg

Water 143g 0%

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