Kimchi Avocado Quesadilla

Ingredients

• 2 tablespoons butter
• 1 cup cabbage kimchi, drained and chopped
• 2 flour tortillas
• 1 1/2 cup grated Monterey jack and/or cheddar cheese
• 1/2 avocado, peeled, pitted, sliced
• A dash of lime juice
• 1 tablespoon chopped fresh parsley or cilantro

Directions

1. Melt 1 1/2 Tbsp of the butter in a cast iron pan, or another pan that releases food easily, over medium high heat. Add the kimchi, smoothing it into a single layer across the surface. Cook for 5 to 6 minutes, turning it over at the halfway point, then take it out of the pan.
2. Add half of the remaining butter to the pan, tilting or swirling so it coats the bottom. Lay in one flour tortilla, then turn it over so both sides pick up a little butter.
3. Warm the tortilla until a few bubbles start to rise in the middle. Scatter half of the grated cheese over it, then add half of the sautéed kimchi.
4. Use a metal spatula to fold the tortilla over like an omelette, then press it down gently. After about 30 seconds or so, turn it over; the tortilla should be beautifully browned.
5. Once the cheese is visibly melted, transfer the quesadilla out of the pan. Repeat the same process with the other tortilla and the remaining cheese and kimchi.
6. Open the quesadilla and arrange avocado slices over the kimchi. Add a small squeeze of lime juice and sprinkle with chopped fresh parsley or cilantro. Fold it closed again, then cut into wedges to serve.