Serves 2
15 min
Kimchi Avocado Quesadilla
Recipe GLPR11c3048a5bcb19
A vibrant fusion quesadilla combining spicy Korean kimchi with creamy avocado and melted cheese between crispy flour tortillas. Quick, satisfying, and packed with bold flavors.
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Ingredients
2 tablespoons butter
1 cup cabbage kimchi, drained and chopped
2 flour tortillas
1 1/2 cups grated Monterey jack and/or cheddar cheese
1/2 avocado, peeled, pitted, and sliced
A dash of fresh lime juice
1 tablespoon chopped fresh cilantro or parsley
Directions
Pat the drained kimchi dry with paper towels and chop into bite-sized pieces.
Slice the avocado and drizzle with a dash of lime juice to prevent browning.
Heat 1 tablespoon of butter in a large skillet over medium heat.
Place one flour tortilla in the skillet and layer with half of the grated cheese, followed by the chopped kimchi and avocado slices. Top with the remaining cheese and place the second tortilla on top.
Cook for 4-5 minutes until the bottom tortilla is golden and crispy. Carefully flip and add the remaining butter to the skillet.
Cook the second side for another 3-4 minutes until golden and the cheese is completely melted.
Transfer to a cutting board, sprinkle with fresh cilantro or parsley, and cut into wedges. Serve immediately.
