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1/2 Tbsp. unsalted butter
3 oz. chopped kimchi
1 large egg, whisked
1/2 tsp. sesame oil
3 Tbsp. diced green onions
3 corn tortillas
3 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®
Asian Cream Sauce (see recipe)

Method of Preparation

  1. Place a non-stick skillet over medium heat 1 minute. Add butter. After another minute, add kimchi to skillet and cook for 1 minute, stirring.
  2. Add eggs to skillet. Cook, stirring occasionally until eggs are set, about 1 minute. Stir in sesame oil.
  3. Preheat another skillet for 1 minute over medium-low heat. It’s important that the skillet temperature is not too high, so that the tortillas do not harden or overcook before the cheese fully melts.
  4. Place as many tortillas in skillet as will fit in a single layer. Warm tortillas for 30 seconds, and flip. Place 1 oz. cheese on each tortilla. Add 2 Tbsp. egg and kimchi mixture and 1 Tbsp. green onion to each tortilla.
  5. Fold each tortilla in half. Cook until cheese fully melts, flipping occasionally.
  6. Serve with Asian Cream Sauce.


Yields 3 quesadillas, 1 order.


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