Fusion food. It's weird and eclectic, but (very often) really, REALLY tasty. This is one of those occasions. I love kimchi - I throw it beside meat, rice, noodles and pasta. Luckily, it's now easily available in almost all supermarkets. And guess what? Fry it in butter, cover it with cheese and grill it between two tortilla's and you have an amazing lunch/supper/snack/dessert (yeah, I'm a savoury man).
4 flour tortilla's
2 tbsp sesame oil
2 tbsp butter
2 cups kimchi
4 green onions, sliced
1 cup shredded monterey jack cheese
2 tbsp olive oil
Strain kimchi in fine metal sieve to remove most of the juice. Dice.
In cast iron pan, heat butter over medium high heat. Add diced kimchi and fry until browned, 5-10 minutes.
Brush inside of flour tortillas with sesame oil.
Divide monterey jack cheese and green onions between flour tortilla's, covering only half of each.
Divide roasted kimchi between flour tortilla's, being sure to cover only half of each tortilla.
Fold each tortilla in half.
In cleaned cast iron, heat olive oil. Fry quesadillas 2 at a time over medium heat, 4 minutes on one side, 2-3 on other until crisp and golden brown.
Cut and serve with sweet asian dipping sauce.