No ImageKimchi Avocado Quesadilla

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  1. 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!

  2. 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.

  3. Laura

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

  4. 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.

  5. Bebe

    I always put avocado on quesadillas. (We eat at least 1/2 an avocado each day. So good!) Have never eaten kimchi, but this sounds very good. Chicken would be a terrific addition, Laura.

    This week we had two separate quesadilla lunches, using up leftovers from restaurant fajitas. Meats and sauteed peppers and onions on a cheese-covered flour tortilla. Avocado was the perfect fresh addition. And some chunky salsa. And sour cream on top.


    Trader Joe’s has wonderful flour tortillas – big ones, perfect for quesadillas. So flakey when used for quesadillas.

    Thanks for a new idea!

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