Korean Beef Quesadillas with Sesame Cabbage Cucumber Salad & Gochujang Mayo

COOK TIME - 20-30min
2 SERVINGS

Crispy, cheesy, sweet & spicy, these Korean-Mexican quesadillas are seriously good. Flour tortillas are the perfect vessel for the delicious gochujang beef & melted cheese & served with a fresh cabbage cucumber salad that will push your taste buds over the borderline.

Nutrition PER SERVING
Calories 1140 kcal
Fat 75.0g
Protein 50.0g
Carbohydrate 68.0g
Sodium 890 mg
DF

fresh ingredients

IN THE KIT

  • 12 oz
    ground beef
  • 6 oz
    flour tortillas
  • 4 oz
    cucumber
  • 2 oz
    red cabbage
  • 1 oz
    ponzu/tamari blend
  • 6 oz
    gochujang mayo
  • 8 oz
    shredded cheese
  • 2 oz
    rice vinegar/sesame oil blend
  • 1 oz
    sesame seeds
  • 2 oz
    green onion
  • 1 oz
    chopped garlic

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Medium skillet

Rimmed baking sheet

cook along

INSTRUCTIONS

Prep

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.

1Make Salad

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.

2Brown Beef

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. 

3Assemble Quesadillas

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.

4Finish & Serve

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.