50 gms unsalted butter
2 cups cabbage kimchi, drained and chopped
1 cup coriander leaves
1 long green chillies
1 teaspoon toasted, ground cummin
4 (8-inch) flour tortillas
¼ cup sesame seeds, toasted
2 cups Cheddar, coarsely grated (or cotija, Mexican cheese)
Olive oil for brushing
1 tspn toasted sesame seeds
Add olive oil in to a pan over medium-low heat
Place the tortilla into the pan, spread the chedder cheese, kim chi, coriander, chilli, feta, sesame seeds and place the second tortilla on top.
Cook for 3-4 minutes until bottom is crisp.
Turn over and cook for 3-4 minutes until tortilla is crisp and cheese is melted.
Serve immediately with a simple salsa.