4.9 from 138 votes
Kimchi Quesadilla
This Kimchi Quesadilla pairs melted cheddar jack cheese with caramelized kimchi and toasted sesame elements, creating a quesadilla with a crispy, blistered tortilla exterior. The combination of tangy, fermented kimchi and nutty sesame leaves and seeds adds distinctive Korean-inspired layers to the familiar Mexican-style dish. The dish is cooked on a pan until the cheese melts and the tortilla edges char slightly, offering a textured and savory snack or light meal option.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
servings
Course:
Snacks
Cuisine:
Korean, Mexican
Ingredients
- 4 flour tortilla 12 inch (30 cm
- 2 cups kimchi
- 8 sesame leaf
- 4 tablespoons sesame seeds roasted
- 8 tablespoons butter
- 4 tablespoons canola oil
- 4 cups cheddar jack cheese shredded
Instructions
- First cook kimchi with butter and continue to stir over medium heat til caramelized and charred, set aside.
- Oil pan or griddle and place tortilla on pan and add 1 cup (115 g) of cheese on one half, covering to make it look like a black and white cookie.
- Add 1/2 cup (60 g) of kimchi, layer two ripped sesame leaves, and sprinkle 1 tablespoon of sesame seeds.
- Fold over empty half of tortilla to create a half moon.
- Continue to cook and flip over.
- The quesadilla should look blistered like a Neapolitan pizza.
- Cut and enjoy the drippy goodness….!
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