Kalbi Kimchi Quesadilla Taco


PRODUCTS USED IN RECIPE

Super Soft White Corn 11 oz.
Kalbi Kimchi Quesadilla Taco

Original Recipe Serves 12

Prep Time 135 min
Cooking Time 12 min

INGREDIENTS

24  5.5” Super Soft White Corn Tortillas (39257)  
5 lbs. Korean Style Short Ribs   
Kalbi , see related recipe   
Korean BBQ Sauce , see related recipe 
Non-stick Cooking Spray , as needed   
4 1/2 cups Monterey Jack Shredded Cheese  
3/4 cup  Kimchi , commercially prepared 
3/4 cup Shredded Napa Cabbage  
3/4 cup Shredded Red Cabbage  
Onion Cilantro Salsa , see related recipe 

DIRECTIONS

1.) Combine Korean style short ribs and enough Kalbi to coat, reserve remaining Kalbi. Allow to marinate for minimum 2 hours, up to 24 hours, the longer the better.

2.) Preheat open flame grill to medium-high heat. Grill marinated short ribs while basting with Korean BBQ Sauce, for 3 to 4 minutes per side or until cooked through. Let rib rest, then debone and shred into bite-size pieces and hold warm in remaining BBQ sauce for service.

3.) To Make Quesadilla-Taco To Order: Heat non-stick sauté pan over medium heat, evenly coat 1 side of two tortillas with non-stick cooking spray. Place 1 sprayed side down in sauté pan, top with 1/3 cup shredded cheese and 1 tablespoon kimchi, place 2nd tortilla sprayed side up over top. Toast on each side for 1½ to 2 minutes or until golden brown. Top with 2 ½ oz. warm Kalbi and 1 tablespoon each shredded cabbage and fold. Serve immediately with 1 oz. Onion Cilantro Salsa in ramekin.

Recipe Using Same Product(s)

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