Kimchi Quesadillas

These spicy, cheesy hybrids come from a Los Angeles food truck chef and recently appeared in Gourmet magazine as one of Ruth Reichl's favorite October recipes. Kimchee, quesadillas, and Ruth's seal of approval? Really, there's nothing not to like here.

The original version calls for shiso leaf. Unless you are running a sushi joint out of your kitchen, I can't fathom why you'd have this herb on hand. I substituted spinach, which worked beautifully. For two quesadillas, you will need:

• 2 Tbs. unsalted butter
• 1 cup cabbage kimchi, drained and chopped (look near the pickles; these days most grocery stores carry it)
• 2 8-inch flour tortillas (standard size)
• 8 spinach leaves 
• 2 Tbs. sesame seeds, toasted (warm these in a small saucepan over medium heat for a couple of minutes, making sure not to burn seeds)
• 1 cup coarsely grated sharp Cheddar
• 1 cup coarsely grated Monterey Jack
• canola oil for brushing

First, melt butter in a skillet over medium-high heat. Add kimchi and cook for 5-7 minutes, until kimchi is warmed through and edges are browned. Set aside and allow to cool for a few minutes.

Next, take a tortilla and on the bottom half, place spinach leaves. Layer kimchi, sesame seeds, and cheeses on top.

Wipe skillet clean with a paper towel and return to medium-high heat. Brush a couple drops of canola oil to coat skillet. Wait a minute or two for oil to become hot.

Fold quesadilla in half and add to skillet. Cook 3-5 minutes on each side, flipping once.