Main Dishesbonappetit5.0
Kimchi Quesadillas
Is there ever a bad time for a quesadilla? This one is easy, cheesy, and the ideal use for that jar of kimchi that’s been hanging out in the fridge.
👥 2 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●pan
📝 Preparation Steps
1
Heat 1 Tbsp. unsalted butter in a small skillet over medium. Cook 1 cup chopped drained kimchi and ½ tsp. sugar, stirring occasionally, until it darkens and dries out a bit, about ⏱️ 5 minutes. Add 1 tsp. soy sauce; cook, stirring, ⏱️ 1 minute. Remove from heat.
. unsalted butter1 Tbspchopped drained kimchi, plus 2 Tbsp. (or more) kimchi juice1 cup. soy sauce1 tsp
2
Place ½ cup sour cream and 2 Tbsp. kimchi juice in a small bowl and squeeze in juice from 1 lime wedge; mix well. Stir in a pinch of garlic salt; set seasoned sour cream aside.
lime, quartered, divided1Garlic salt
3
Heat a dry large nonstick skillet over medium. Lay a 10"–12"-diameter flour tortilla in pan and top one side with ½ cup coarsely grated Oaxaca cheese or low-moisture mozzarella, then half of kimchi mixture. Top with another ½ cup coarsely grated Oaxaca cheese or low-moisture mozzarella and a pinch of garlic salt. Fold tortilla up and over filling to make a half-moon shape. Cook, turning halfway through, until tortilla is golden and cheese is melted, about ⏱️ 5 minutes total. Transfer to a plate and sprinkle with thinly sliced scallion greens. Repeat to make 1 more quesadilla.
coarsely grated Oaxaca cheese or low-moisture mozzarella, divided2 cupsGarlic saltThinly sliced scallion greens (for serving)
4
Serve quesadillas with reserved seasoned sour cream and remaining 3 lime wedges for squeezing over.
lime, quartered, divided1
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