Kimchi Quesadilla

• 1/2 cup unsalted butter
• 2 cups chopped kimchi
• 4 tablespoons canola oil
• 4 (12-inch) flour tortillas
• 4 cups shredded Cheddar-Jack cheese
• 8 sesame or shiso leaves, torn
• 1/4 cup toasted sesame seeds

1. Melt the butter in a saute pan over medium heat.
2. Add the kimchi and cook, stirring, until caramelized and slightly charred, about 10 minutes.
3. Add 1 tablespoon of the canola oil to a large nonstick pan or griddle over medium heat.
4. Place one of the tortillas in the pan and sprinkle 1 cup of the cheese on one half of the tortilla.
5. Add about a quarter of the caramelized kimchi, a quarter of the sesame or shiso leaves, and a quarter of the sesame seeds.
6. Fold over to create a half-moon.
7. Continue to cook until the bottom of the tortilla blisters like a Neapolitan pizza.
8. Flip the quesadilla over and cook the second side until it reaches the same doneness.
9. Transfer to a plate, cut into triangle-shaped pieces, and serve.

unsalted butter, canola oil, flour tortillas, cheese, sesame, sesame seeds

Taken from www.epicurious.com/recipes/food/views/kimchi-quesadilla-382247 (may not work)