Kimchi Quesadillas

From: Chef Roy Choi, Kogi BBQ, Los Angeles. Yield: 24 servings.

3⁄4 lb. Real California Butter
12 cups kimchi
11⁄2 cups canola oil
24 12-” flour tortillas
24 cups Real California grated Cheddar-Jack cheese
48 shiso leaves
11⁄2 cups toasted sesame seeds

In a saute pan over medium heat, melt butter. Add kimchi, cook until caramelized and charred. Cool kimchi and chop roughly. Yields 6 cups.

For each serving, to order: Heat a saute pan or griddle over medium heat; add 1 Tbsp. oil. Place 1 tortilla on pan; spread 1 cup cheese evenly on one half. Cover cheese with 1⁄4 cup kimchi; sprinkle with 2 shiso leaves, torn, and 1 Tbsp. sesame seeds. Fold over other half of tortilla to make a half circle. Cook until browned on the bottom; flip and continue cooking until browned and blistered on both sides.

PHOTO: CALIFORNIA MILK ADVISORY BOARD