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BLACKJACK QUESADILLA
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| Chef Roy Choi |
| Kogi BBQ - Los Angeles, Calif., USA |
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| Yield: 4 servings |
| Menu Price: $7.00; Food Cost/Serving: 36% |
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| Spicy pork belly, chopped | 4 C |
| Onions, diced | 4 C |
| Canola oil | as needed |
| Flour tortillas, 12-inch | 4 each |
| Cheddar-Jack cheese, shredded | 4 C |
| Salsa verde | 1/2 C |
| Sesame seeds, roasted | 4 tsp |
| Cilantro sprigs, fresh | 12 each |
| Instructions: |
| 1. Sauté pork belly and onions in oil until slightly charred, about 8 minutes. |
| 2. Pour 2 tablespoons of oil on griddle and place tortillas on top, flat. Spread 1 cup of cheese over half of each tortilla. |
| 3. Spoon pork mixture on top of cheese and fold over. Cook until cheese melts. |
| 4. Cut each quesadilla into 4 triangles and drizzle 2 tablespoons salsa verde over top. Garnish with sesame seeds and cilantro and serve. |