Best... Snack... Ever.

I feel that it is important to take a moment to share this with you, my only friends.

The kim chee quesadilla is the most perfect of snacks. It combines the impulsive snacky goodness of the quesadilla with the mysterious and exotic flavors of the far Orient. It’s Mexorean. It’s Korexican.

Ingredients:
Whole Wheat Tortillas
Big Block of Cheese
Mild Kim Chee

Do it exactly like this or you may die.  This is not a game.

Get two whole wheat tortillas (did I mention that it’s health food?) and butter them (not… you know… HEALTH food…). Put one of aforementioned unleavened bread products, butter down, into hot (quite hot, really) pan.

Summarily, tweeze out pieces of mild kim chee in even layer across sizzling circle.

Why mild? Well, I don’t think “mild” means the same thing in Korean that it does in English. It’s more like “slightly less severely hot.” Too hot, and you’ll miss the subtle flavor nuances of the block cheese.

Next, apply coarsely shredded block cheese in thin layer over kim chee. Do not over-cheese. Whatever you do, do not under-cheese. You must strive for the Middle Way of Cheesiness.

Hastily apply second tortilla, butter side out to top of pile.

At this point, I like to cover the pan with a lid for just a minute to induce the transition to liquid of the cheese-like material. Quick! Remove the lid! Flip the kimchadilla!

Hopefully, you’ve achieved appropriate meltiosity to retain structural integrity. If not, jam everything back in there and flatten out the tortilla.

Now, fry unto perfection. If you weren’t paying attention earlier when I said “quite hot” pan, you may need another flip-n-fry to get crispy brown goodness.

Remove quesimchee from pan, let cool for 90 seconds. Slice into exactly 12 pie shaped wedges. Consume entire thing as quickly as possible while dripping greasy red sauce on your shirt. Wash shirt. (Note: Stains will not come out.  Throw away shirt.)

The KimChadilla (tm)