Kimchi Quesadillas
Buttery kimchi, toasted sesame, herbs and two melty cheeses get folded into crisp tortillas for a fast, punchy quesadilla.
Prep 5 min · Cook 10 min · Total 20 min · Makes 2 quesadillas
Ingredients
- 2 tablespoons butter
- 1 cup cabbage kimchi, drained and chopped
- 4 fresh perilla or shiso leaves, optional
- 2 flour tortillas
- 2 tablespoons sesame seeds, toasted
- 1 cup grated Sharp Cheddar
- 1 cup grated Monterey Jack
- 1 tablespoon Canola oil
Directions
- Melt the butter in a large skillet over medium-high heat. Stir in the kimchi and cook for about 6 minutes, stirring now and then, until the edges pick up a little golden color. Scrape it into a bowl and leave it to cool for a few minutes.
- Divide the kimchi, cheese, sesame seeds, and perilla leaves, if using, between the 2 tortillas. Fold each tortilla over into a half-moon.
- Add the oil to a large skillet over medium heat. Place both folded tortillas in the pan, cover, and cook for about 2 minutes on each side, until the tortillas are golden brown and the cheese is melted.
- Cut into serving portions, and serve.