Melted cheese and grilled steak with spicy, sour kimchi served on an ancient grain tortilla and finished with sour cream and hoisin. Korean flavours meet southwest! Delicious!
|2||Dempster’s WholeGrains® Ancient Grains Tortillas|
|1 cup||(250 mL) Grated Mozzarella cheese|
|1||Thinly sliced, grilled steak (rib-eye or sirloin), about 8 oz (225 g)|
|1/2 cup||(125 mL) Roughly chopped kimchi|
|1||Green onion, thinly sliced|
|2 tbsp||(30 mL) Sour cream|
|1 tbsp||(15 mL) Hoisin sauce|
|Fresh cilantro leaves for garnish|
HEAT a large non-stick skillet over medium. Place a tortilla in the pan. Spread half the cheese over the tortilla. Top with steak, kimchi, green onion and the remaining cheese. Top with the other tortilla. Cook for 5-7 minutes per side or until golden brown and the cheese has melted.
STIR together sour cream and hoisin. Serve with the quesadilla cut into triangles. Garnish with cilantro leaves.
Show More Comments
No Comments yet