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Kimchi Quesadillas

Kimchi Quesadillas

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20 Min
6
Servings
11
ingredients

Kimchi is a spicy, fermented cabbage dish beloved in Korea. Chihuahua® is a rich and buttery melting quesadilla cheese. Combine the two for a mouthwatering mashup in this quick and easy recipe that is sure to spice up your quesadilla routine!

 

 

 

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Ingredients

6 Steps to complete

  • 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 ¼ Cup of 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.
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.; Add eggs to skillet. Cook, stirring occasionally until eggs are set, about 1 minute. Stir in sesame oil.; 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. ; Place as many tortillas in skillet as will fit in a single layer. Warm tortillas for 30 seconds, and flip. Place ¼ Cup of cheese on each tortilla. Add 2 Tbsp. egg and kimchi mixture and 1 Tbsp. green onion to each tortilla. ; Fold each tortilla in half. Cook until cheese fully melts, flipping occasionally.; Serve with Asian Cream Sauce.

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