I know what you are thinking . . . kimchi quesadilla?! It may sound strange, but trust me: spicy kimchi and gooey cheese is a killer combo. You can assemble these quesadillas ahead of time and simply cook āem up when you need them. Served with a simple salad, these also make a terrific light lunch.
Recipe information
Yield
serves 2 to 4
Ingredients
Preparation
Step 1
Place a cast-iron skillet or nonstick griddle over medium-high heat.
Step 2
On a work surface lay out 2 tortillas. Layer half of the cheese, the kimchi, and then the remaining cheese on each. Cover with the other 2 tortillas and press down with your hands.
Step 3
Put the tortillas in the hot pan and cook until the bottoms are nicely toasted and the cheese begins to melt, about 2 minutes. Keep an eye on the heat; if the tortillas start to brown too quickly, reduce the heat to medium. Carefully flip the tortillas over with a spatula and gently press downādonāt press too hard or the cheese will ooze out. Cook for another couple of minutes, until the undersides are golden and crisp.
Step 4
Remove the quesadillas from the pan and cut into quarters. Shingle the wedges on a platter, garnish with the scallion and cilantro, and serve with the lime wedges.
