Kimchi Quesadillas Recipes

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KIMCHI QUESADILLAS RECIPE BY TASTY

Here's what you need: butter, kimchi, flour tortillas, sesame seed, sharp cheddar cheese, monterey jack cheese, vegetable oil, green onion

Provided by Tasty

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8



Kimchi Quesadillas Recipe by Tasty image

Steps:

  • Drain kimchi and roughly chop.
  • Add butter to a large skillet over medium-high heat. When melted, add kimchi.
  • Cook and stir for about 6 minutes until the edges of the kimchi start to turn a golden brown. Transfer to a bowl and let it cool down.
  • Add the kimchi, cheese, and sesame seeds to a tortilla. Fold the tortilla in half.
  • Pour oil into a large skillet over medium heat. Fry the quesadilla for about two minutes on each side, or until the tortilla has turned a golden brown and the cheese has melted.
  • Serve with a garnish of diced green onions and sesame seeds. Slice into quarters.
  • NOTE: Experiment with proteins by adding beef, pork, or chicken to the quesadillas. For even more of a Korean influence, try adding Korean BBQ-style proteins!
  • Enjoy!

Nutrition Facts : Calories 948 calories, Carbohydrate 36 grams, Fat 70 grams, Fiber 6 grams, Protein 43 grams, Sugar 2 grams

2 tablespoons butter
1 cup kimchi, drained and roughly chopped
2 flour tortillas, 8-inch (20cm)
2 tablespoons sesame seed, toasted
1 cup sharp cheddar cheese, grated
1 cup monterey jack cheese, grated
1 tablespoon vegetable oil, or oil of your choice
1 bunch green onion, diced

KIMCHI QUESADILLAS

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



Kimchi Quesadillas image

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.

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

KOREAN BBQ KIMCHI QUESADILLAS

This winning food truck-inspired dish loads up a Mexican quesadilla with the flavor of Korean barbecue. And what's the secret ingredient? Kimchi!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 4

Number Of Ingredients 16



Korean BBQ Kimchi Quesadillas image

Steps:

  • Place chicken in large heavy-duty resealable plastic bag. Stir together marinade ingredients; pour over chicken in bag. Seal and refrigerate at least 1 hour but no longer than 8 hours. Remove chicken from marinade; discard marinade. Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Thinly slice chicken.
  • Meanwhile, stir together sauce ingredients. Cover and refrigerate until serving.
  • To make quesadillas, top half of each tortilla with chicken, kimchi, cheese and green onion. Fold tortillas in half. Brush both sides of tortilla with oil. Heat 12-inch nonstick skillet over medium-low heat. Add 2 quesadillas to skillet. Cook 2 to 3 minutes, turning once, until tortilla is brown and crisp and cheese is melted. Repeat with remaining quesadillas. Cut quesadillas into wedges. Serve with sauce.

Nutrition Facts : Calories 630, Carbohydrate 33 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 11 g, ServingSize 1 Quesadillas, Sodium 1860 mg, Sugar 8 g, TransFat 1 1/2 g

1 lb boneless skinless chicken breasts
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 tablespoon sesame seed
4 cloves garlic, chopped
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/3 cup mayonnaise
2 teaspoons sriracha sauce or Gochujang (Korean chili-bean paste)
1 teaspoon soy sauce
4 Old El Paso™ flour tortillas for burritos
1 cup kimchi, well-drained and chopped
1 cup finely shredded Cheddar-Monterey Jack cheese or Monterey Jack cheese (4 oz)
1/4 cup thinly sliced green onions (4 medium)
1 tablespoon vegetable oil

KIMCHI QUESADILLA RECIPE BY TASTY

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



Kimchi Quesadilla Recipe by Tasty image

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

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

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