I am continously amazed at how good kimchi recipes are and how easy this condiment is to use. These kimchi quesadillas are exceptional and really hit the tastebuds in a very good way. Crusty tortilla with a layer of kimchi sandwiched in between two layers of a great melting cheese, Oaxaca. A creamy sour cream dip laced with kimchi juice made a good accompaniment to these non-traditional quesadillas.
Credit goes to Bon Appetit for this tasty recipe.
Just delish – only a few key ingredients and you have a delicious “sandwich”
Finely grated Oaxaca cheese melted all over the browned kimchi…
Kimchi Quesadillas
This recipe serves 2 people.
- 1 tbsp. unsalted butter
- 1 cup drained kimchi, chopped, plus 2 tbsp. (or more) kimchi juice
- 1/2 tsp. sugar
- 1 tsp. low-sodium soy sauce or tamari
- 1/2 cup lite sour cream or creme fraiche
- 1 lime quartered, divided
- garlic salt (I used garlic powder)
- 2 10 to 12-inch diameter flour tortillas (I used 8-inch carb balance)
- 2 cups coarsely grated (use the small hole of your grater) Oaxaca cheese or low-moisture mozzarella, divided
- thinly sliced scallion greens (for serving)
Melt the butter in a skillet and cook the chopped kimchi and 1/2 tsp. sugar. Stir occasionally, until it darkens and dries out a bit, about 5 minutes. Add the tsp. soy sauce; cook and stir for 1 minute. Remove from heat.
Place 1/2 cup sour cream, 2 tbsp. kimchi juice and juice from 1 lime wedge in a small bowl; mix well. Stir in a pinch of garlic powder and set this seasoned sour cream aside.
Heat a large skillet and lay one tortilla in the pan and top one side with 1/2 cup cheese, then half of kimchi mixture. Top with another 1/2 cup of cheese and a pinch of garlic powder. Fold tortilla up and over filling to make a half-moon shape. Cook, turning halfway through, until tortilla is golden and cheese is melted about 5 minutes total. Move to a plate and sprinkle with sliced scallion greens.
Serve with seasoned sour cream and lime wedges.
Recipe by cookingwithauntjuju.com
The ingreients…
Cheese, kimchi and more cheese layered on quesadillas…
Adding kimchi to quesadilla is such a great idea! I’m going to adopt it very soon! 🙂
Thanks Ronit This recipe will be a part of my lunch rotation and maybe even for appetizers 🙂
Mmmm. Sounds (and looks) very tasty. 😋🌿
It was Gail – highly recommend if you love kimchi 🙂
You are so right! Kimchi really is wonderful, and this looks so good. Did you see my kimchi and cheddar omelet? so good.
I’m sure I did! I posted a recipe by Alison Roman in “Dining in Cookbook” – another great way to use kimchi – https://cookingwithauntjuju.com/2021/12/19/kimchi-and-cheddar-omelette/
I’m sort of afraid of kimchi, but I think it’s time I got over that. Putting it in a quesadilla sounds interesting.
Oh, you need to find a kimchi you like as there are lots of choices. When I use kimchi it’s always a part of a recipe so it’s never overpowering. I buy these small cans from Amazon (a little expensive) but I never use a lot at one time 🙂 This recipe is a favorite way to use it!
there must be something odd about me as i just can’t eat kimchi 🙂 I love sauerkraut but no to the kimchi. I do love a quesadilla tho …
As I mentioned to Jeff (above) you need to find the kimchi you like – so many choices and how you use it is important. Those healthy fermented veggies are so good for you 🙂 I love sauerkraut too – I even made homemade when I had my big veggie garden!
I love kimchi Judi, so I know I’d love this. We don’t find Oaxaca cheese or low-moisture mozzarella here, but I have some Manchego in the fridge that I’ll try with this. I just need to get to the Asian store to get the kimchi.
Judi, I thought I logged in prior to commenting, but I must not have.
I have had some issues with wordpress so is not your fault. Thought I fixed it, however…
Manchego would be a great substitute – very flexible with cheese choice and kimchi 🙂