Kimchi Quesadillas, Crispy Spicy (Printable View)

Crispy flour tortillas filled with tangy kimchi, melted cheeses and scallions for a zesty fusion snack or meal.

# What You'll Need:

→ Main Ingredients

01 - 4 large flour tortillas
02 - 1 cup kimchi, chopped and drained
03 - 1 1/2 cups shredded mozzarella cheese
04 - 1 cup shredded cheddar cheese
05 - 2 green onions, thinly sliced
06 - 1 tablespoon unsalted butter (or vegetable oil)

→ Optional Additions

07 - 1 tablespoon toasted sesame seeds
08 - 1 tablespoon gochujang (Korean chili paste), for extra heat
09 - 1/2 cup cooked chicken or tofu, diced (optional)

# How to Make It:

01 - Drain the kimchi well and chop it into small pieces. Pat dry with paper towels if very moist.
02 - In a bowl, mix the chopped kimchi with green onions and, if using, gochujang and sesame seeds.
03 - Heat a large nonstick skillet over medium heat and lightly brush with butter or oil.
04 - Place one tortilla in the skillet. Sprinkle 1/4 of the mozzarella and cheddar cheeses evenly over half the tortilla.
05 - Top the cheese with 1/4 of the kimchi mixture (and protein, if using). Fold the tortilla in half to cover the filling.
06 - Cook for 2–3 minutes until the bottom is golden brown and the cheese starts to melt. Carefully flip and cook another 2–3 minutes until both sides are golden and the cheese is fully melted.
07 - Remove from skillet and repeat with the remaining tortillas and filling.
08 - Slice each quesadilla into wedges and serve hot.

# Expert Tips:

01 -
  • You get all the joy of gooey quesadillas with a bold, unexpected kick from tangy kimchi.
  • This quick meal is easy to personalize, perfect for sharing or devouring solo when the craving strikes.
02 -
  • If the pan is too hot, the tortillas will burn before the cheese has a chance to melt—medium heat keeps everything in balance.
  • Pressing lightly with a spatula makes the edges seal better and the filling stay put when you slice.
03 -
  • Drain and pat kimchi dry so your filling doesn't make the tortillas soggy.
  • Layering cheese both below and above the kimchi mixture helps hold everything together when melted.
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