550g (1lb 4oz) chicken thighs, diced into 3cm (1¼in) pieces
vegetable oil, for cooking
100g (3½oz) cabbage kimchi, grilled and chopped
20g (¾oz) pickled jalapeños, finely chopped
250g (9oz) extra mature Cheddar cheese, grated
1 tsp finely chopped coriander
4 flour tortillas, 25cm (10in) diameter
sea salt
Marinade
3 tbsp soy sauce
2½ tbsp mirin
2 tsp white sugar
2 tsp garlic, grated or finely chopped
1½ tsp ginger, peeled and grated
To serve
4 tbsp soured cream
2 spring onions, cut lengthways into thin strips, soaked in iced water until curled, then drained
½ red chilli, thinly sliced
½ green chilli, thinly sliced
First make the marinade. In a medium bowl, stir together the soy sauce, mirin, sugar, garlic and ginger. Add the chicken and marinate at room temperature for about 30 minutes, or cover and refrigerate up to overnight.
Heat a large frying pan over a medium-high heat with a drizzle of vegetable oil. Add the chicken and cook for 5 minutes, stirring occasionally, until the meat is cooked through and golden and lightly charred in spots. Remove from the heat and set aside.
In a medium bowl, tip in the chicken, kimchi, jalapeños, cheese and coriander and mix thoroughly, breaking up the chicken.
Place a tortilla on a flat surface and spread half of the chicken mixture over one of the tortillas, leaving a 1cm (½in) border. Place another tortilla on top, then press down. Repeat for the second set of tortillas with the remaining filling.
In a 25cm (10in) non-stick frying pan, heat a good drizzle of oil over a medium heat. Place one of the assembled tortillas in the pan and cook for about 2 minutes.
Gently move the tortilla around until golden brown and puffy on one side. Flip the quesadilla with a flexible spatula, to cook the other side for another 2 minutes. Season with salt, and cook until golden brown and the cheese is melted inside. Repeat with the other quesadilla.
Leave the quesadillas on kitchen paper to drain. Cut into wedges and serve while still warm, with a dollop of soured cream, spring onions and chillies.
550g (1lb 4oz) chicken thighs, diced into 3cm (1¼in) pieces
vegetable oil, for cooking
100g (3½oz) cabbage kimchi, grilled and chopped
20g (¾oz) pickled jalapeños, finely chopped
250g (9oz) extra mature Cheddar cheese, grated
1 tsp finely chopped coriander
4 flour tortillas, 25cm (10in) diameter
sea salt
Marinade
3 tbsp soy sauce
2½ tbsp mirin
2 tsp white sugar
2 tsp garlic, grated or finely chopped
1½ tsp ginger, peeled and grated
To serve
4 tbsp soured cream
2 spring onions, cut lengthways into thin strips, soaked in iced water until curled, then drained
½ red chilli, thinly sliced
½ green chilli, thinly sliced
First make the marinade. In a medium bowl, stir together the soy sauce, mirin, sugar, garlic and ginger. Add the chicken and marinate at room temperature for about 30 minutes, or cover and refrigerate up to overnight.
Heat a large frying pan over a medium-high heat with a drizzle of vegetable oil. Add the chicken and cook for 5 minutes, stirring occasionally, until the meat is cooked through and golden and lightly charred in spots. Remove from the heat and set aside.
In a medium bowl, tip in the chicken, kimchi, jalapeños, cheese and coriander and mix thoroughly, breaking up the chicken.
Place a tortilla on a flat surface and spread half of the chicken mixture over one of the tortillas, leaving a 1cm (½in) border. Place another tortilla on top, then press down. Repeat for the second set of tortillas with the remaining filling.
In a 25cm (10in) non-stick frying pan, heat a good drizzle of oil over a medium heat. Place one of the assembled tortillas in the pan and cook for about 2 minutes.
Gently move the tortilla around until golden brown and puffy on one side. Flip the quesadilla with a flexible spatula, to cook the other side for another 2 minutes. Season with salt, and cook until golden brown and the cheese is melted inside. Repeat with the other quesadilla.
Leave the quesadillas on kitchen paper to drain. Cut into wedges and serve while still warm, with a dollop of soured cream, spring onions and chillies.
