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
- 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.