Serves 2
20 min
Kimchi Quesadillas
Recipe GLPRe563a6bfba4faa
A fusion twist on the classic quesadilla, these crispy tortillas are stuffed with melted cheddar and Monterey Jack cheese combined with tangy, drained kimchi and toasted sesame seeds. Optional perilla leaves add an aromatic Korean touch. Serve warm and enjoy the perfect balance of creamy melted cheese and spicy fermented cabbage flavors in every bite.
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Ingredients
2 tablespoons butter
1 cup cabbage kimchi, drained and chopped
4 fresh perilla or shiso leaves, optional
2 (8-inch) flour tortillas
2 tablespoons sesame seeds, toasted
1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
1 tablespoon canola oil
Directions
Drain the kimchi thoroughly and chop into bite-sized pieces. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Set aside.
In a small bowl, combine the grated sharp cheddar and Monterey Jack cheese, then gently fold in the drained chopped kimchi, toasted sesame seeds, and fresh perilla or shiso leaves if using.
Divide the cheese and kimchi mixture evenly between the two tortillas, spreading it on the bottom half of each tortilla and leaving a half-inch border.
Fold each tortilla in half over the filling to enclose it completely.
Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of canola oil. Once the butter foams and the oil shimmers, carefully place one quesadilla into the pan.
Cook for 3-4 minutes until the bottom is golden brown and crispy. Carefully flip and cook the other side for 2-3 minutes until equally golden brown and the cheese is fully melted inside.
Transfer the cooked quesadilla to a cutting board. Repeat steps 5 and 6 with the remaining tablespoon of butter and the second quesadilla.
Cut each quesadilla into triangles and serve immediately while warm.
