Kimchi Quesadillas (Printable Version)

Crispy tortillas filled with tangy kimchi, melted cheese and scallions for a quick, spicy fusion snack.

# Ingredient List:

→ Main

01 - 4 large all-purpose flour tortillas
02 - 1 cup kimchi, finely chopped and well drained
03 - 1.5 cups shredded mozzarella
04 - 1 cup shredded cheddar
05 - 2 green onions, thinly sliced
06 - 1 tablespoon unsalted butter or 1 tablespoon vegetable oil

→ Optional additions

07 - 1 tablespoon toasted sesame seeds
08 - 1 tablespoon gochujang (Korean chili paste), optional
09 - 0.5 cup cooked chicken or firm tofu, diced (optional)

# Directions:

01 - Drain kimchi thoroughly, discard excess liquid, then finely chop. If very wet, pat with paper towels to remove moisture.
02 - In a mixing bowl combine drained kimchi with sliced green onions. If using, fold in gochujang, toasted sesame seeds and the diced protein to taste.
03 - Warm a large nonstick skillet over medium heat and lightly coat the surface with butter or oil.
04 - Place one tortilla in the skillet. Evenly scatter one-quarter of the mozzarella and cheddar over half of the tortilla, then top with one-quarter of the kimchi mixture. Fold the tortilla in half to enclose the filling.
05 - Cook 2–3 minutes until the underside is golden and the cheese begins to melt.
06 - Carefully flip and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Adjust heat to avoid burning.
07 - Transfer the finished quesadilla to a cutting board, repeat the process with remaining tortillas and filling, and allow assembled quesadillas to rest 1 minute before slicing to set the cheese.
08 - Slice each into wedges and serve hot with sour cream, Greek yogurt or a spicy dipping sauce as desired.

# Expert Tips:

01 -
  • This is that secret snack that’s shockingly fast and just the right level of spicy-salty to satisfy late-night cravings.
  • Combining gooey cheese with spicy kimchi makes fusion fun and brings a whole new twist to quesadillas.
02 -
  • If you don’t drain the kimchi well, you’ll end up with a soggy, disappointing quesadilla—the crunch is half the magic here.
  • Swapping in vegan cheese and gluten-free tortillas actually works, but you’ll need to crisp them a bit longer to get that golden exterior.
03 -
  • Slicing the kimchi small and draining it almost dry gives you pockets of just-scorched flavor without sogging the tortilla.
  • It’s worth splurging for well-fermented kimchi—the extra funk makes all the difference.
Go Back