Kimchi Avocado Quesadilla

SnackQuick and EasyVegetarianKimchi

Got kimchi? Make kimchi quesadillas! 15 minutes, one skillet, so easy! With cabbage kimchi, avocado, cheddar and jack cheese, some parsley, and a squirt of lime

Photography Credit: Elise Bauer

What’s your go-to 15-minute make-it-from-what’s-in-the-fridge recipe? Mine is a quesadilla. Any kind of quesadilla. You’ll always find tortillas and cheese in my fridge. It’s my PB&J.

The great thing about quesadillas? They’re so easy to dress up! Whether it’s with chicken and apples, mushrooms, green chiles, or in this case, kimchi—spicy Korean pickled cabbage.

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A friend of mine mentioned recently that she had had a terrific kimchi quesadilla at a local eatery, and I thought, what a great idea, why not? I found a few references online, including Roy Choi’s version of Kogi BBQ truck fame.

Kimchi Avocado Quesadillas

Wow, what a perfect combo! The spicy pickled cabbage goes great with buttery toasted flour tortillas and melted cheese.

I added avocado slices, because quesadillas are always better with avocados, some chopped parsley to brighten the flavors, and a splash of lime juice for the same reason.

So good!

Kimchi Avocado Quesadilla Recipe

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: Makes 2 quesadillas


  • 2 tablespoons butter
  • 1 cup cabbage kimchi, drained and chopped
  • 2 flour tortillas
  • 1 1/2 cup grated Monterey jack and/or cheddar cheese
  • 1/2 avocado, peeled, pitted, sliced
  • A dash of lime juice
  • 1 tablespoon chopped fresh parsley or cilantro


1 Sauté the kimchi: Melt 1 1/2 Tbsp of butter in a cast iron (or other relatively stick-free) pan on medium high heat. Add the kimchi and spread out in an even layer over the pan. Cook for 5 to 6 minutes, flipping half way. Remove from pan.

2 Heat the flour tortilla: Add half of the remaining butter to the pan and swirl it around on the bottom. Add one of the flour tortillas and flip it to coat both sides with a little butter.

The let it heat in the pan to the point that you see a few bubbles welling up in the center of the tortilla.

3 Add cheese and kimchi: Add half of the grated cheese and half of the sautéd kimchi.

Fold the tortilla over (like an omelette) with a metal spatula. Press down with the spatula. After about 30 seconds or so, flip to the other side. The flour tortilla should be nicely browned.

When the cheese has clearly melted remove from pan and repeat with the other tortilla and the remaining cheese and kimchi.

4 Add avocado, lime juice, parsley: Open up the quesadilla and lay slices of avocado over the kimchi. Sprinkle with a little lime juice and chopped fresh parsley or cilantro. Fold the quesadilla over again.

5 Cut into wedges to serve.

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David Lebovitz kimchi recipe

Kimchi recipe, delicious techniques from Marc of

Roy Choi's Kimchi Quesadillas on Serious Eats

Kimchi Avocado Quesadillas

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

9 Comments / Reviews

No ImageKimchi Avocado Quesadilla

Did you make it? Rate it!

  1. Caroline K

    This was the ultimate comfort food. I’d probably add a little mozzarella next time just for my own tastes but it was fantastic !


    Show Replies (1)
  2. Susan

    Oh yeah, we have avocado quesadillas at least once a week around here, adding other things like chicken or shredded zucchini. Kimchi is brilliant!

  3. Bebe

    Yikes! Was thinking about making my own kimchi. Looked at David Lebovich’s recipe at your link. Even a half recipe would be too much to use up in the recommended 3 weeks. (It keeps on fermenting until it is not good.). Either the world’s smallest Chinese cabbage or a bottle of good commercial kimchi appears to be in my future.

  4. Laura

    We just had kimchi on eggs-in-a-frame last night! And I agree; it’s unexpectedly good with cheese.

  5. donutty

    Our family loves kimchi quesadillas. Cooking the kimchi with butter like you did here, Elise, or with some pork/pork belly the way my mom did mellows out the flavor of the kimchi and makes it a great quesadilla filling or the beginnings of a delicious fried rice too. I need to credit Joanne Choi of Weekofmenus for first giving me the idea.

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