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Korean-Mexican Quesadillas
  • Korean-Mexican Quesadillas
  • Korean-Mexican Quesadillas
Korean-Mexican Quesadillas

Korean-Mexican Quesadillas

The idea of mixing Korean and Mexican ingredients was pioneered by Roy Choi’s Kogi food truck in Los Angeles in 2008. It’s now a very popular fusion concept across the country, and the combination of bright, zingy Mexican citrus and herbs with the sweet and savoury elements of Korean food is definitely a winner!
More Info

Book: Taco Legend World Tour

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Page number: 108

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 1 hour

Origin: Fusion
Shopping List

  • 500g beef mince
  • 1 bunch of spring onions
  • 2 cloves of garlic
  • 150g cheddar cheese
  • 200g kimchi (optional)
  • 1 tbsp vinegar (white wine or cider vinegar is best)
  • 1 tbsp tomato ketchup
  • 1 tbsp soy sauce (any type)
  • 1 tsp sugar
  • 4 large tortillas or wraps (about 20cm diameter)
Blends Needed

ANCHO BLEND: 1 tsp

CANELA BLEND: tsp

CHIPOTLE BLEND: 2 tsp

ORÉGANO BLEND: tsp
Goes Great With
Also Works a Treat With

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