Kimchi Quesadilla Recipe By Tasty

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KIMCHI QUESADILLA RECIPE BY TASTY



Kimchi Quesadilla Recipe by Tasty image

We're adding kimchi and Spam to a go-to classic! This dish comes together in a snap and is fully of cheesy, tangy goodness.

Provided by Aleya Zenieris

Categories     Lunch

Time 20m

Yield 2 servings

Number Of Ingredients 7

½ can Spam®, cubed
1 cup kimchi
3 tablespoons unsalted butter, divided
½ cup sweet corn
1 teaspoon sesame oil
2 large flour tortillas
1 cup shredded mozzarella cheese, divided

Steps:

  • Cut the Spam into small cubes. Chop the kimchi.
  • Melt 1 tablespoon of butter in a large skillet over medium heat. Add the kimchi and sauté until reddish-brown in color and most of the liquid has evaporated, 4-5 minutes.
  • Push the kimchi to the edges of the pan and add the Spam. Sauté for 3-4 minutes, until starting to crisp, then add the sweet corn and cook for another 2-3 minutes, until warmed through. Add the sesame oil, stir to combine, and cook for 1 minute longer, until the flavors have melded. Remove the pan from the heat and set aside.
  • Place a tortilla in a clean medium skillet. Sprinkle ¼ cup mozzarella cheese over half of the tortilla. Add half of the kimchi and Spam mixture, top with another ¼ cup mozzarella, and fold the tortilla over. Turn the heat to medium and add 1 tablespoon of butter to the skillet. Fry the quesadilla on each side for 2-3 minutes, until golden and crispy and the cheese has melted. Remove from the pan and repeat with the remaining ingredients.
  • Enjoy!

Nutrition Facts : Calories 577 calories, Carbohydrate 41 grams, Fat 36 grams, Fiber 5 grams, Protein 23 grams, Sugar 5 grams

KIMCHI QUESADILLAS



Kimchi Quesadillas image

Roy Choi approaches food like a graffiti artist: "I just want to put it out there and be gone before anyone knows I spray-painted on the wall." So if you've been following Kogi BBQ-To-Go tweets but haven't been quick enough to find the truck, these fusion quesadillas should satisfy your cravings.

Provided by Roy Choi

Time 20m

Yield Makes 4 (snack) servings

Number Of Ingredients 8

1/2 stick unsalted butter
2 cups cabbage kimchi, drained and chopped
8 fresh perilla or shiso leaves
4 (8-inch) flour tortillas
1/4 cup roasted sesame seeds
2 cups coarsely grated sharp Cheddar (6 ounces)
2 cups coarsely grated Monterey Jack (6 ounces)
Vegetable oil for brushing

Steps:

  • Melt butter in a 12-inch heavy skillet over medium-high heat, then cook kimchi, stirring occasionally, until edges are golden, about 6 minutes. Cool kimchi.
  • Place 2 perilla leaves over one half of each tortilla and top with one fourth of kimchi, 1 tablespoon sesame seeds, and 1/2 cup of each cheese. Fold in half to enclose filling.
  • Brush a 12-inch nonstick skillet or 2-burner nonstick griddle with oil and heat over medium heat until it just begins to smoke, then cook quesadillas, turning once, until golden and cheese is melted, about 4 min utes total. Serve immediately.

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