Jalapeños, Muenster cheese and kimchi create the perfect balance.
4 small flour tortillas
1/4 cup hoisin sauce
Butter, softened as needed for cooking
1/2 cup of sharp cheddar, grated
1/2 cup of Muenster, grated
1/4 cup flat-leaf parsley leaves
1 jalapeño, sliced on a bias
1 cup kimchi
Black and white sesame seeds, for garnish
To build your quesadilla, spread one side of each tortilla with hoisin sauce, making sure to spread all the way to the edges of the tortilla.
Heat a plancha or cast-iron skillet, melt butter and place 2 tortillas on the warmed pan. Top each tortilla with both cheeses, a few parsley leaves, jalapeños and the kimchi on one side. Once melted and golden brown, fold over to form half moons. Repeat with remaining tortillas.
Allow to cool slightly. Slice quesadillas, then garnish with sesame seeds, and enjoy!
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