Cheese Quesadilla with Tomatillo Salsa Verde

Instructions:

Prepare the Tomatillo Salsa (Skip this if using a store-bought one):

Preheat the broiler into high.
Line a baking sheet with parchment paper. Add the peeled tomatillos and place under the broiler for 3-5 minutes, until the tomatillos are mostly charred all over.
Remove from the oven and let them cool a bit.
Throw the charred tomatillos and pineapple chunks to a blender or food processor.
Add the sesame oil, rice vinegar, soy sauce, Gochujang or sriracha and lime juice. Blend well.
Transfer into a glass container and stir the sesame seeds.
The mixture would last for a week if stored in the fridge.

Prepare your Quesadilla (if Using a Waffle Iron):

Preheat a waffle iron maker. Once preheated, layer one tortilla on the waffle maker and then add a layer of cheese, a layer of pork, a sprinkle of rice and then another layer of cheese.
Add the top tortilla and carefully close your waffle iron. Be careful not to overload your quesadilla or your waffle iron will not shut.
Cook until lightly golden and browned, approximately 5 minutes. Repeat with the remaining ingredients.

If Using a Pan:

Heat a pan on low-medium heat until it’s hot. Place the quesadilla and heat it on both sides for a minute or until reheated through. Once the cheese starts to melt and the tortilla sheets recover its crunchiness, you know it’s ready to serve.

Notes:

Korean Sunchang is a Korean chili paste/sauce you can buy at any Korean market or you can order it thru Amazon. You may also use sriracha or Gochujang (Korean chili paste) as substitute.

Nutrition Information:

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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