Kimchi Quesadillas

I know, I know. This is another one of those “What were you thinking” moments.

I still stand by my hypothesis that kimchi can be used in any dish where you would use anything pickled. In quesadillas, I used it instead of pickled jalapenos. Just tryin’ it.

You know what? It worked.

Also, cheese and kimchi are good matches. I see more and more kimchi items with cheese on them at Korean restaurants.

Okay, here’s where my former days at Yucatan Sam’s kick in. I used to make quesadillas all the time. They’re really grilled cheese sandwiches with tortillas. I thought I’d use the tortillas and cheese I had bought at Costco recently, which is why this isn’t labeled under “Food for Foreigners” (Costco is cheating).

Meet the ingredients. Ingredients… reader. Reader… ingredients.

Okay, now that you’re acquai–what?

Alright. Tortillas, diced onions, sliced cheese, and kimchi (the batch I made this past weekend). You happy now?

Of course you are.

There are two ways to build tortillas. You can do it like a traditional sandwich and use two tortillas. Or, like above, you can pile the ingredients into a big tortilla and fold it in half. I think it’s less messy that way. At Yucatan’s I was notorious for spilling the contents of sandwich style quesadillas. I was also known for over salting the ground beef, but that’s another story.

Grill on a lightly oiled pan. Careful not to burn.

After toasting on both sides, slide it onto a cutting board and cut it into wedges.

Omigod, that was easy. Even so, I’ve screwed up quesos many times. This time, though, the kimchi really gave them some extra kick and fire. I don’t get it. It actually tasted good.

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