IN THE KIT
12 ozground beef
6 ozflour tortillas
2 ozred cabbage
1 ozponzu/tamari blend
6 ozgochujang mayo
8 ozshredded cheese
2 ozrice vinegar/sesame oil blend
1 ozsesame seeds
2 ozgreen onion
1 ozchopped garlic
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Peel cucumber if desired; quarter lengthwise & scoop out & discard seeds, then cut into 1-inch pieces;
Thinly slice green onion, separating the green tops & white bottoms;
Core & thinly slice cabbage.
In a medium bowl, toss cucumbers & cabbage with ½ green onion, 1/2 garlic & rice vinegar/sesame oil blend. Set aside until ready to serve.
Heat a drizzle of olive oil in a medium skillet over high. Add beef & cook, breaking meat up into smaller pieces, until cooked through & browned in spots, 4–5 minutes. Stir in remaining garlic & cook until fragrant, about 1 minute. Add ponzu/tamari blend & continue cook, scraping up browned bits from bottom skillet & until skillet is mostly dry, 1–2 minutes. Season to taste with salt & pepper if desired.
Preheat broiler with a rack in the top position. Brush one side of each tortilla generously with olive oil. Arrange tortillas on a rimmed baking sheet, oiled side down. Divide beef mixture among tortillas, spooning filling onto 1 half of each tortilla, then top with shredded cheese. Fold in half to close.
Broil quesadillas on top oven rack until cheese is melted & quesadillas are golden brown, rotating baking sheet & flipping quesadillas halfway through, 2–4 minutes (watch closely as broilers vary). Let stand for 5 minutes, then cut into wedges, if desired. Serve quesadillas with cucumber cabbage salad & gochujang mayo; garnish with sesame seeds & remaining green onions.