Korean-Mexican Kimchi Quesadillas
A fusion hit from LA’s food truck scene: the funky tang of kimchi meets melted cheese inside a crispy tortilla. Unexpectedly perfect.
Ingredients
- 4 large flour tortillas
- 2 cups shredded mozzarella or Monterey Jack cheese
- 1 cup well-fermented kimchi, drained and roughly chopped
- 4 scallions, thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon butter
- Serving: sour cream, sriracha, sesame seeds
Instructions
-
1
Toss the chopped kimchi with sesame oil and scallions.
-
2
Heat a large skillet over medium heat. Melt a little butter, then place a tortilla in the pan. Sprinkle half the tortilla with cheese, then add a line of the kimchi mixture. Fold the tortilla in half.
-
3
Cook for 2-3 minutes per side until the tortilla is golden and crispy and the cheese is fully melted.
-
4
Repeat with remaining tortillas. Cut each quesadilla into triangles.
-
5
Serve with sour cream, a drizzle of sriracha, and a sprinkle of sesame seeds.
