- 1/2 stick unsalted butter
- 2 cups cabbage kimchi, drained and chopped
- 8 fresh perilla or shiso leaves
- 4 (8-inch) flour tortillas
- 1/4 cup roasted sesame seeds
- 2 cups coarsely grated sharp Cheddar (6 ounces)
- 2 cups coarsely grated Monterey Jack (6 ounces)
- Vegetable oil for brushing
- Melt butter in a 12-inch heavy skillet over medium-high heat, then cook kimchi, stirring occasionally, until edges are golden, about 6 minutes. Cool kimchi.
- Place 2 perilla leaves over one half of each tortilla and top with one fourth of kimchi, 1 tablespoon sesame seeds, and 1/2 cup of each cheese. Fold in half to enclose filling.
- Brush a 12-inch nonstick skillet or 2-burner nonstick griddle with oil and heat over medium heat until it just begins to smoke, then cook quesadillas, turning once, until golden and cheese is melted, about 4 min utes total. Serve immediately.