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Kimchi Chicken Quesadillas
5 from 18 votes

Kimchi Chicken Quesadillas

Kimchi Chicken Quesadillas combine shredded rotisserie chicken seasoned with Korean chili flakes and sesame with tangy kimchi and melty Monterey Jack cheese inside crispy tortillas. Served with a gochujang-spiked sour cream, they offer a balance of spicy, savory, and creamy flavors with a satisfying crispy exterior, suitable for an easy lunch or dinner that serves 3 to 4 people.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 372 kcal
Course: Side Dish, Appetizer, Lunch
Cuisine: Korean, American, Mexican

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:
    Cup of Yum
  1. In a small bowl, combine the seasonings for the chicken: gochugaru, garlic powder (or finely minced garlic), black pepper, sesame oil, and sesame seeds.
  2. Add in the chicken and toss to combine.
  3. Heat up a large frying pan or skillet over medium heat.
  4. Place a tortilla onto the pan.
  5. Sprinkle on some Monterey Jack cheese onto the tortilla and layer on the seasoned chicken.
  6. Add the kimchi over the top and sprinkle on more cheese.
  7. Place a 2nd tortilla on top and press firmly with a spatula.
  8. Cook over medium-low heat until the tortilla is slightly crisp and golden brown, about 3-4 minutes.
  9. Carefully flip the quesadilla with a spatula and cook for another few minutes until the cheese is completely melted.
  10. Remove from the pan and place onto a cutting board.
  11. 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:
  1. In a bowl, combine 1 tablespoon gochujang with 1-2 teaspoon hot water and mix until smooth.
  2. Stir in ¼ teaspoon granulated sugar or honey.
  3. Mix in the sour cream and stir until combined.
  4. Serve with the Kimchi Chicken Quesadillas.

Notes

  • This recipe yields two large quesadillas, serving approximately three to four people.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 372

% 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.