Description
Sweet, savory, and irresistibly cheesy, these Bulgogi Quesadillas fuse Korean BBQ flavors with a crispy, golden tortilla for the ultimate fusion comfort food.
Ingredients
Scale
- 1 pound thinly sliced ribeye beef
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons grated Asian pear
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1 cup Monterey Jack cheese
- 4 large flour tortillas
- 1 tablespoon butter or oil
- 2 stalks green onions, thinly sliced (optional)
Instructions
- Preheat Your Equipment: Preheat a large skillet or griddle over medium heat.
- Combine Ingredients: In a bowl, mix soy sauce, brown sugar, garlic, sesame oil, grated pear, and black pepper. Add the beef and marinate for at least 2 hours.
- Prepare Your Cooking Vessel: Heat oil or butter in a skillet. Cook marinated beef for 4–5 minutes until browned. Set aside.
- Assemble the Dish: On a tortilla, layer mozzarella and Monterey Jack cheese, cooked beef, and green onions. Top with another tortilla.
- Cook to Perfection: Place quesadilla in the skillet. Cook for 2–3 minutes per side until golden and cheese is melted.
- Finishing Touches: Let rest for a minute, then slice into triangles.
- Serve and Enjoy: Serve warm with your favorite dipping sauces.
Notes
- Don’t overfill your quesadilla or it’ll be hard to flip and may fall apart.
- Use freshly grated cheese for the best melt and texture.
- Let the quesadilla cool slightly before cutting to avoid cheese spilling out.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 520
- Sugar: 5g
- Sodium: 820mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg