Kimchi Quesadilla

1. 1

   Place a cast-iron skillet or nonstick griddle over medium-high heat.

2. 2

   On a work surface lay out 2 tortillas.

3. 3

   Layer half of the cheese, the kimchi, and then the remaining cheese on each.

4. 4

   Cover with the other 2 tortillas and press down with your hands.

5. 5

   Put the tortillas in the hot pan and cook until the bottoms are nicely toasted and the cheese begins to melt, about 2 minutes.

6. 6

   Keep an eye on the heat; if the tortillas start to brown too quickly, reduce the heat to medium.

7. 7

   Carefully flip the tortillas over with a spatula and gently press downdont press too hard or the cheese will ooze out.

8. 8

   Cook for another couple of minutes, until the undersides are golden and crisp.

9. 9

   Remove the quesadillas from the pan and cut into quarters.

10. 10

    Shingle the wedges on a platter, garnish with the scallion and cilantro, and serve with the lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.