Chef Nam Thai Tran at Cafe Nom Nom gives his Mexican quesadillas a twist by adding classic Asian ingredients. He uses 14-inch tortillas for a whopping quesadilla. I recommend 10-inch tortillas.
SRIRACHA AIOLI
1 cup mayonnaise
2 tablespoons sriracha
2 teaspoons lemon juice
Pinch of sea salt
¼ teaspoon minced garlic
½ teaspoon organic sugar
BULGOGI BEEF
1 pound boneless rib-eye
steak
1½ tablespoons soy sauce
1½ teaspoons organic sugar
1 tablespoon minced garlic
3 tablespoons sesame oil
2 tablespoons vegetable oil
QUESADILLAS
4 10-inch flour tortillas
4 cups extra-sharp cheddar cheese, shredded
1 cup sliced fresh jalapeños
½ cup sliced red onion
½ cup fresh bean sprouts
¼ cup hoisin sauce
3 tablespoons sesame oil
1 bunch cilantro leaves
1 bunch mint leaves
Black sesame seeds
Serves 4
INSTRUCTIONS
- For the sriracha aioli, whisk all ingredients together in a bowl and set aside.
- Wrap steak in plastic wrap and place in the freezer for 30 minutes. Unwrap and cut across the grain into ¼-inch-thick slices.
- In a medium bowl, mix soy sauce, sugar, garlic, and sesame oil. In a gallon-size Ziploc bag, combine marinade and steak; marinate for at least 2 hours (24 hours is fine), turning the bag occasionally.
- Chop mint and cilantro leaves and mix in a small bowl.
- Heat 1 tablespoon vegetable oil in a cast-iron grill pan or cast-iron skillet over medium-high heat. Add half of the steak slices to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2–3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Set aside.
- Preheat oven to 450°. Place tortillas on a cookie sheet. Divide the cheese, jalapeños, onion, bean sprouts, and strips of beef over half of each tortilla. Top it off with a little more cheese and drizzle with sriracha, hoisin, and a light sprinkle of sesame oil; fold the tortilla over to create a half circle. Press down to seal.
- Place sheet into the oven and bake 4–5 minutes. The tortillas will inflate slightly and begin to crisp. Don’t allow them to get too dark.
- Sprinkle on some black sesame seeds and cilantro/mint mixture and serve with the hoisin and sriracha aioli.