Kimchi Quesadillas (Print Version)

Tangy kimchi and melted cheeses pressed into golden tortillas for a quick, spicy Korean-Mexican snack.

# What You'll Need:

→ Main Ingredients

01 - 4 large flour tortillas
02 - 1 cup kimchi, chopped and drained
03 - 1 1/2 cups shredded mozzarella cheese
04 - 1 cup shredded cheddar cheese
05 - 2 green onions, thinly sliced
06 - 1 tablespoon unsalted butter or vegetable oil

→ Optional Additions

07 - 1 tablespoon toasted sesame seeds
08 - 1 tablespoon gochujang (Korean chili paste)
09 - 1/2 cup cooked chicken or firm tofu, diced

# How to Make It:

01 - Drain kimchi thoroughly, squeeze out excess liquid, and chop into small pieces; pat with paper towels if very moist.
02 - In a mixing bowl, combine chopped kimchi, sliced green onions and, if using, gochujang, toasted sesame seeds and diced protein; toss to distribute evenly.
03 - Warm a large nonstick skillet over medium heat and brush the surface lightly with butter or oil.
04 - Place one tortilla in the skillet, and on half the tortilla evenly sprinkle 1/4 of the mozzarella and cheddar cheeses.
05 - Top the cheese with 1/4 of the kimchi mixture (and protein if using), then fold the tortilla in half to enclose the filling.
06 - Cook 2 to 3 minutes until the bottom is golden brown and the cheese begins to melt, monitoring heat to avoid burning.
07 - Carefully flip the folded tortilla and cook another 2 to 3 minutes until both sides are golden and the cheese is fully melted.
08 - Transfer to a cutting board, slice into wedges and serve hot with desired accompaniments.

# Expert Advice:

01 -
  • The way the cheese melts with tangy kimchi feels almost too good to keep to yourself.
  • It takes less than half an hour and never fails to surprise friends with its bold twist.
02 -
  • If you skip draining the kimchi, you’ll end up with a soggy, limp quesadilla—lesson learned more than once.
  • Finding that brushing the tortillas with butter instead of oil creates a superior crunch and irresistible flavor.
03 -
  • Cook over medium, not high, so cheese melts fully before the tortilla burns.
  • Let the quesadilla rest for a minute before slicing—keeps the cheese from oozing everywhere.
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