Kimchi Quesadilla – a delicious recipe with unsalted butter, canola oil, flour tortillas, cheese, sesame, sesame seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Melt the butter in a saute pan over medium heat.
2
Add the kimchi and cook, stirring, until caramelized and slightly charred, about 10 minutes.
3
Add 1 tablespoon of the canola oil to a large nonstick pan or griddle over medium heat.
4
Place one of the tortillas in the pan and sprinkle 1 cup of the cheese on one half of the tortilla.
5
Add about a quarter of the caramelized kimchi, a quarter of the sesame or shiso leaves, and a quarter of the sesame seeds.
6
Fold over to create a half-moon.
7
Continue to cook until the bottom of the tortilla blisters like a Neapolitan pizza.
8
Flip the quesadilla over and cook the second side until it reaches the same doneness.
9
Transfer to a plate, cut into triangle-shaped pieces, and serve.
2386
kcal
Calories
184
g
Fat
127
g
Carbs
77
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup unsalted butter, 2 cups chopped kimchi, 4 tablespoons canola oil, 4 (12-inch) flour tortillas, and more.
Yes, Kimchi Quesadilla falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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