Kimchi Chicken Quesadillas
User Reviews
5
Kimchi Chicken Quesadillas
Description
The recipe layers seasoned shredded rotisserie chicken, tangy drained kimchi, and shredded Monterey Jack cheese between two tortillas before cooking in a pan until the tortillas are golden and crisp and the cheese is melted through. The chicken seasoning includes gochugaru, garlic powder, black pepper, toasted sesame oil, and sesame seeds, adding Korean spice and nutty notes.
The accompanying gochujang sour cream blends Korean chili paste with sour cream, sugar or honey, and a bit of hot water for a creamy, mildly spicy dip. Once cooked, the quesadillas are cut into wedges and optionally garnished with fresh cilantro and green onions, adding freshness.
This dish provides a fusion of Korean-inspired spice with a classic quesadilla format, making it an appealing fusion snack or meal. It yields two large quesadillas, enough for several servings.
Yield information is provided, indicating the quantity and serving size.
Ingredients
Gochugaru chicken:
- 1 C rotisserie chicken shredded or cut into pieces, cooked
- 1 teaspoon gochugaru adjust to your taste, Korean chili pepper
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon sesame oil toasted
- 1 teaspoon sesame seeds toasted
- salt optional, to your taste, sea salt
For the quesadillas:
- 4 tortillas flour or corn
- 1 C Monterey jack cheese shredded
- ½ C kimchi drained
Gochujang sour cream:
- 1 tablespoon gochujang Korean red pepper paste
- 1-2 teaspoon water hot
- ¼-1/2 teaspoon granulated sugar or honey
- ¼ C sour cream
Garnish (optional):
- 1 tablespoon cilantro chopped
- 1 green onion chopped, or scallion
Instructions
Make the quesadillas:
- In a small bowl, combine the seasonings for the chicken: gochugaru, garlic powder (or finely minced garlic), black pepper, sesame oil, and sesame seeds.
- Add in the chicken and toss to combine.
- Heat up a large frying pan or skillet over medium heat.
- Place a tortilla onto the pan.
- Sprinkle on some Monterey Jack cheese onto the tortilla and layer on the seasoned chicken.
- Add the kimchi over the top and sprinkle on more cheese.
- Place a 2nd tortilla on top and press firmly with a spatula.
- Cook over medium-low heat until the tortilla is slightly crisp and golden brown, about 3-4 minutes.
- Carefully flip the quesadilla with a spatula and cook for another few minutes until the cheese is completely melted.
- Remove from the pan and place onto a cutting board.
- Cut into wedges, garnish with additional sesame seeds, chopped green onions and cilantro and serve with gochujang sour cream (recipe below).
Make the gochujang sour cream:
- In a bowl, combine 1 tablespoon gochujang with 1-2 teaspoon hot water and mix until smooth.
- Stir in ¼ teaspoon granulated sugar or honey.
- Mix in the sour cream and stir until combined.
- Serve with the Kimchi Chicken Quesadillas.
Notes
- This recipe yields two large quesadillas, serving approximately three to four people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 96mg | 32% |
| Sodium | 640mg | 27% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 295mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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