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.

Serve with Gochujang mayo.