Kimchi Quesadillas

by V & V Supremo Foods, Inc.

5.00

20 Min

Servings

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!

Share with friends:

1287 shares

Ingredients

1 Tbsp.

unsalted butter

1 Tbsp. unsalted butter
1 ½ cups

chopped kimchi

1 ½ cups chopped kimchi
2 large

eggs, whisked

2 large eggs, whisked
1 tsp.

sesame oil

1 tsp. sesame oil
6 Tbsp.

diced green onions

6 Tbsp. diced green onions
6

corn tortillas

6 corn tortillas
1 ½ cups

Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

1 ½ cups Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®
Asian Cream Sauce ...see recipe

Asian Cream Sauce ...see recipe

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.

Comments

WHERE TO BUY

Missing some of the ingredients produced by VV Supremo? Find the nearest store in your area:

Find Store Now!

Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

20 Min
Ingredients :

8

INGREDIENTS:

1 Tbsp. unsalted butter
1 ½ cups chopped kimchi
2 large eggs, whisked
1 tsp. sesame oil
6 Tbsp. diced green onions
6 corn tortillas
1 ½ cups Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®
Asian Cream Sauce ...see recipe

DIRECTIONS:

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.

Kimchi Quesadillas

Notes: