Chinese five spice is an aromatic blend of cinnamon, cloves, star anise, Szechuan peppercorns and fennel! In Step 1, use this chili heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Wash and dry all produce.* Thinly slice the green onions. Thinly slice the cabbage. In a medium bowl, whisk together the sesame seeds, chili garlic sauce, fish sauce, vinegar, 1 tsp sugar (dbl for 4ppl) and 1/4 tsp chili flakes (dbl for 4ppl). (NOTE: Reference the chili heat guide in the Start Strong). Add the cabbage to the bowl and toss to coat. Set aside.

Pat the pork dry. Cut any large pieces in half. In a large bowl, combine the pork with the five spice and half the green onions. Season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl) then the pork. Cook, stirring often until golden brown and cooked through, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)

Remove pan from the heat and transfer pork to a small bowl. Carefully wipe the pan clean. Working on a clean work surface, arrange the tortillas. Divide pork, and half the kimchi on one side of each tortilla. Sprinkle over the cheese. Carefully, fold the other side of the tortilla over the filling.

Heat the same pan over medium heat. When the pan is hot, add 3 quesadillas. Cook, until golden-brown, 1-2 min per side. Repeat with the remaining quesadillas. Meanwhile, in another small bowl, stir together the sour cream, and remaining green onions.

Divide the quesadillas between plates and serve with the green onion crema and remaining kimchi.