Slice jalapeños & finely dice red onion. Grate cheese and heat one tablespoon of oil in a pan over medium heat.
Layer cheese, onions & jalapeños on the tortilla. add a dash of Korean hot sauce & another sprinkle of cheese.
Fold it over and press down gently to secure the delicious contents.
Pop the tortilla on the pan and use your hand or a spatula to flatten it - pan contact is key for caramelisation.
Prep the gochujang mayo - add one part hot sauce to four parts mayo. Use a fork or whisk to fully combine. Taste and add more hot sauce if you like extra heat.
Turn the quesadilla after a minute or so and continue flipping it regularly until it is golden brown, crispy and melty in the middle.
Remove from heat and let it cool slightly before slicing.
