Kimchi Quesadillas (Print View)

Crispy tortillas with tangy kimchi, gooey mozzarella and cheddar for a quick Korean–Mexican comfort snack.

# Components:

→ 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)

# Directions:

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 Advice:

01 -
  • Your fridge has never seen such teamwork between spicy kimchi and comforting cheese.
  • This is my go-to snack for lazy nights when flavor shouldn't take a break.
02 -
  • I once skipped draining the kimchi and ended up with a sad, soggy tortilla—never again!
  • Mixing both cheeses instead of layering them changed how melty and flavorful the quesadilla turned out.
03 -
  • Shred your own cheese for the perfect melt—pre-shredded never quite does the trick.
  • Layer the cheese on both sides of the kimchi so every wedge has an unbeatable stretch and tang.
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