kimchi and avocado quesadillas

Name: Kimchi and Avocado Quesadillas
Cook time: 10 min
Yield: 4
Cuisine: Korean
Ingredients: 8 flour tortillas, 7 to 8 in. in diameter; 1 14 oz jar(s) kimchi, drained and chopped; 2 cup(s) shredded jack cheese; 2 avacodos, thinly sliced; 1 tablespoon(s) toasted sesame oil; 2 tablespoon(s) seasoned rice vinegar; 1 teaspoon(s) toasted sesame seeds; cilantro leaves

1 Pinch

Chef Potpie (Laurel)

Southworth, WA

Updated on Jul 17, 2019

This looks like an intriguing fusion recipe! "The spicy flavor of kimchi makes it a natural filling for quesadillas and a good contrast with mild, buttery avocado. You could also add grilled chicken or shrimp."

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prep time

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

8 flour tortillas, 7 to 8 in. in diameter
1 14 oz jars kimchi, drained and chopped
2 cups shredded jack cheese
2 avacodos, thinly sliced
1 tablespoon toasted sesame oil
2 tablespoons seasoned rice vinegar
1 teaspoon toasted sesame seeds
cilantro leaves

How To Make kimchi and avocado quesadillas

Step 1

Top 4 tortillas evenly with kimchi, then with cheese, avocados, and remaining tortillas.

Step 2

Mix oil, vinegar, and sesame seeds in a small bowl; set aside.
Step 3

Heat a 12-in. frying pan over medium-high heat. Toast each quesadilla until lightly browned and cheese has melted, 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve with sesame dipping sauce.
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