Korean Steak and Kimchi Quesadillas

I love meals made almost entirely from repurposed leftovers.  They make me feel so virtuous and thrifty.  Plus meals are so much easier to make and quicker to put together when your proteins are already cooked and some of your ingredients are already prepped.  I made these quesadillas with the leftover Momofuku Marinated Hanger Steak Ssam with Red Kimchi Puree and Ginger Scallion.  We used the leftover hanger steak, the leftover red kimchi puree, and the leftover ginger scallion sauce.  I had originally intended to make our quesadillas with some brown rice tortillas that I picked up at Trader Joe's, but when I took them out of the fridge today they looked a little moldy.  So I threw them out.  And decided to use some lavash (also purchased at Trader Joe's) for our quesadillas, which actually worked quite well.  The only other thing we needed was some grated cheese and we were in quesadilla-making business.  And it was good business.  Our quesadillas were quite delicious.  I really enjoyed them - they were really easy to make, and very tasty.

Recipe after the jump!

Korean Steak and Kimchi Quesadillas

INGREDIENTS:

2 pieces lavash (or large tortillas)

nonstick cooking spray

1 cup leftover marinated and cooked hanger steak, minced

1 cup shredded cheese (we used a combination of grated cheddar and Monterey Jack)

1/2 cup leftover kimchi puree

1/2 cup leftover ginger-scallion sauce

Heat a large griddle (or nonstick pan if you are using tortillas) over medium heat.  Spray with nonstick cooking spray.  Spray both sides of the lavash with nonstick cooking spray.  Heat lavash on the pan until golden brown in places.  Flip lavash and top with cooked hanger steak on one side and grated cheese evenly sprinkled over the lavash.  Once the cheese begins to melt, fold the lavash in half and cook until both sides are golden brown and lightly blistered in places.

Serve quesadillas with leftover kimchi puree and leftover ginger-scallion sauce.