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Korean BBQ Kimchi Quesadillas

Prep 20 min
Total 1 hr 45 min
Servings 4

This winning food truck-inspired dish loads up a Mexican quesadilla with the flavor of Korean barbecue. And what’s the secret ingredient? Kimchi! MORE + LESS -

Betty Crocker Tasteseekers

August 4, 2016

Ingredients

Chicken and Marinade

lb boneless skinless chicken breasts

1/4

cup soy sauce

tablespoons sugar

tablespoon toasted sesame oil

tablespoon sesame seed

cloves garlic, chopped

1/4

teaspoon ground black pepper

1/4

teaspoon crushed red pepper flakes

Sauce

1/3

cup mayonnaise

teaspoons sriracha sauce or Gochujang (Korean chili-bean paste)

teaspoon soy sauce

Quesadillas

Old El Paso™ flour tortillas for burritos

cup kimchi, well-drained and chopped

cup finely shredded Cheddar-Monterey Jack cheese or Monterey Jack cheese (4 oz)

1/4

cup thinly sliced green onions (4 medium)

tablespoon vegetable oil

Steps

Hide Images

1

Place chicken in large heavy-duty resealable plastic bag. Stir together marinade ingredients; pour over chicken in bag. Seal and refrigerate at least 1 hour but no longer than 8 hours. Remove chicken from marinade; discard marinade. Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Thinly slice chicken.
2

Meanwhile, stir together sauce ingredients. Cover and refrigerate until serving.
3

To make quesadillas, top half of each tortilla with chicken, kimchi, cheese and green onion. Fold tortillas in half. Brush both sides of tortilla with oil. Heat 12-inch nonstick skillet over medium-low heat. Add 2 quesadillas to skillet. Cook 2 to 3 minutes, turning once, until tortilla is brown and crisp and cheese is melted. Repeat with remaining quesadillas. Cut quesadillas into wedges. Serve with sauce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

America is definitely hungry for cooking shows.

There’s something about them that keeps us tuning in each week (On-air food fights? Drama? Outsized personalities? All of the above?)

Shows like Cupcake Wars, Chopped, Top Chef Just Desserts and The Great Food Truck Race are especially intriguing – it’s fun to see cooking shows get beyond the “one chef in front of the camera” formula. Tempers flare and creativity soars with each new cooking challenge and secret ingredient.

Here’s a street food inspired recipe for tonight’s finale of The Great Food Truck Race – Korean BBQ Kimchi Quesadillas. This tasty mashup of Korean BBQ chicken and a Mexican quesadilla is filled with a generous amount of kimchi. It's the perfect complement to the hottest cooking shows.

Cupcake Wars (Food Network)

Tuesdays at 8pm/7c

If victory is sweet, winning Cupcake Wars must be sweet indeed. Every week four of the country’s top cupcake bakers face off until only one remains.

Chopped (Food Network)

Tuesdays at 10pm/9c

Chopped is a cooking competition show where four up-and-coming chefs compete before a panel of three expert judges. Using only everyday ingredients, they have 30 minutes to create a three-course meal and chop out the competition!

Top Chef Just Desserts (Bravo)

Wednesdays at 10pm/9c

You've been warned: do not watch this show if you are A) hungry and B) trying to stay away from desserts. Because this show is all about finding the best pastry chef from the 14 contestants, and their creations are sure to tempt!

The Great Food Truck Race (Food Network)

Season 2 Finale Sunday at 9pm/8c

The title says it all: mobile food fiends cross the country and compete to be the one food truck to rule them all.

Check out more Fall TV recipes on Betty Crocker's Fan Fare!

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