Kimchi Quesadillas

• 1/2 stick unsalted butter
• 2 cups cabbage kimchi, drained and chopped
• 8 fresh perilla or
• leaves
• 4 (8-inch) flour tortillas
• 1/4 cup roasted sesame seeds
• 2 cups coarsely grated sharp Cheddar (6 ounces)
• 2 cups coarsely grated Monterey Jack (6 ounces)
• Vegetable oil for brushing

1. Melt butter in a 12-inch heavy skillet over medium-high heat, then cook kimchi, stirring occasionally, until edges are golden, about 6 minutes. Cool kimchi.
2. Place 2 perilla leaves over one half of each tortilla and top with one fourth of kimchi, 1 tablespoon sesame seeds, and 1/2 cup of each cheese. Fold in half to enclose filling.
3. Brush a 12-inch nonstick skillet or 2-burner nonstick griddle with oil and heat over medium heat until it just begins to smoke, then cook quesadillas, turning once, until golden and cheese is melted, about 4 min utes total. Serve immediately.

butter, cabbage, perilla, flour tortillas, sesame seeds, cheddar, vegetable oil

Taken from www.epicurious.com/recipes/food/views/kimchi-quesadillas-355552 (may not work)