do you have kimchi Make kimchi quesadillas! 15 minutes, one pan, so easy! With cabbage kimchi, avocado, cheddar and jack cheese, some parsley and a squeeze of lime
What’s your 15-minute make-it-what-in-the-fridge recipe? Mine is a quesadilla. Any kind of quesadilla. You can always find tortillas and cheese in my fridge. It’s my PB&J.
The great thing about quesadillas? They are so easy to dress up! Whether with chicken and apples, mushrooms, green chillies or in this case with kimchi – spicy Korean sauerkraut.
Wow, what a perfect combo! Spicy pickled cabbage pairs great with buttery roasted flour tortillas and melted cheese.
I added avocado slices because quesadillas always taste better with avocados, some chopped parsley to brighten the flavor, and a squeeze of lime juice for the same reason.
So good!
- Want to make your own tortillas? Try this recipe: Homemade Flour Tortillas
Kimchi Avocado Quesadilla
ingredients
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2 tablespoons butter
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1 cup cabbage kimchi, drained and chopped
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2 flour tortillas
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1 1/2 cup shredded Monterey Jack and/or cheddar cheese
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1/2 avocado, peeled, seeded, and sliced
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A squeeze of lime juice
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1 tablespoon chopped fresh parsley or cilantro
method
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Sauté the kimchi:
Melt 1 1/2 tablespoons butter in a cast iron (or other relatively non-stick) skillet over medium-high heat. Add the kimchi and spread in an even layer over the pan. Cook for 5 to 6 minutes, turning halfway through. Take out of the pan.
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Heat flour tortilla:
Add half of the remaining butter to the pan and toss on the bottom. Add one of the flour tortillas and turn to coat both sides with some butter.
Then heat in the pan until a few bubbles appear in the center of the tortilla.
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Add cheese and kimchi:
Add half the shredded cheese and half the sautéed kimchi.
Using a metal spatula, fold the tortilla over it (like an omelet). Press down with the spatula. After about 30 seconds, switch to the other side. The flour tortilla should be nicely browned.
When the cheese is melted clear, remove from the pan and repeat with the other tortilla and remaining cheese and kimchi.
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Add avocado, lime juice, parsley:
Open the quesadilla and place avocado slices over the kimchi. Sprinkle with some lime juice and chopped fresh parsley or cilantro. Fold the quesadilla back together.
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Cut into pieces to serve
Links:
Kimchi recipe by David Lebovitz
Kimchi Recipe, Delicious Techniques by Marc from NoRecipes.com
Roy Choi’s Kimchi Quesadillas on Serious Eats
