Kimchi quesadilla and raspberry soju cocktail

• Produce

  • 1/4 cup Coriander, leaves
  • 1 Lemon or lime, wedges
  • 1 cup Raspberries, Fresh or frozen
  • 1 Raspberry soju cocktail

• Condiments

  • 1 tbsp Lemon juice

• Bread & Baked Goods

  • 8 Tortillas

• Drinks

  • 500 ml Lemonade, store-bought
  • 500 ml Tonic water

• Dairy

  • 1/2 cup Cheese
  • 1 Sour cream

• Prepared

  • 1 cup Kimchi

• Beer, Wine & Liquor

  • 1/4 cup Raspberry liqueur

• Other

  • 500 ml (2 cups soju

Found on nonnascooking.com

Description

Directions

• To make the quesadillas, place a medium frying pan over medium–low heat. Place a tortilla in the frying pan and scatter with 2 tbsp cheese, then top with 2 tbsp kimchi and some coriander. Cook for 1–2 minutes until the cheese begins to melt, then press a second tortilla on top. Flip over and cook for a further 1–2 minutes until the tortilla is warmed through and the cheese has melted. Repeat with the remaining ingredients until you have four quesadillas. Cut quesadillas into wedges and serve with lemon or lime wedges and sour cream.
• To make the raspberry soju cocktail, blend raspberries until smooth, then pass through a fine sieve (discard seeds). Combine the raspberry purée with soju, raspberry liqueur and lemon juice and stir well to combine. Fill 6 tall glasses with ice, then divide the raspberry mixture between the glasses. Top with equal amounts of lemonade and tonic water and garnish with a few raspberries.
• Note• Kimchi is spicy, fermented cabbage and is available at Korean and other Asian grocery stores.