Kimchi Quesadilla w/ Satay Chicken, Kongnamul & Gochujang Infused Sour Cream

  • Culinary
  • >
  • Recipes
  • >
  • Kimchi Quesadilla w/ Satay Chicken, Kongnamul & Gochujang Infused Sour Cream

Kimchi Quesadilla w/ Satay Chicken, Kongnamul & Gochujang Infused Sour Cream


(Yield 4)

There’s no need to be intimidated by any of these ingredients. You should be able to easily find them in your local Asian speciality store.
Quesadilla
2 medium white tortillas
1 cupkimchi
1/2 cup prepared kongnamul
1.5 cups shredded mozzarella
1 stalk green onion
1 tbsp vegetable oil

Satay
1 chicken breast butterflied
2 tsplime juice
2 tsp light soya sauce
1 tsp curry powder
1 tsp brown sugar
1 tbsp vegetable oil

Sour Cream
1/2 cup sour cream
1 tbspgochujang (chili sauce)
½ tsp lime zest


Method
Dice chicken into small cubes and marinate with satay ingredients overnight. To cook, bring a frying pan to medium heat and sautée chicken in a tbsp of vegetable oil, season with salt and pepper and cook until golden brown. Remove from heat to cool.

Lay tortillas flat on cooking surface. Lightly cover the bottom half of each tortilla with cheese, kimchi, kongnamul, satay chicken and more cheese. Fry quesadillas in a frying pan with one tbsp of vegetable oil until golden brown on both sides.

Combine the gochujang, lime zest and sour cream to make the condiment sauce. Slice the quesadillas into wedges, top with sour cream and fresh chopped green onion.