The great thing about quesadillas? They’re so easy to dress up! Whether it’s with chicken and apples, mushrooms, green chiles, or in this case, kimchi—spicy Korean pickled cabbage. A friend of mine mentioned recently that she had had a terrific kimchi quesadilla at a local eatery, and I thought, what a great idea, why not? I found a few references online, including Roy Choi’s version of Kogi BBQ truck fame. Wow, what a perfect combo! The spicy pickled cabbage goes great with buttery toasted flour tortillas and melted cheese. I added avocado slices, because quesadillas are always better with avocados, some chopped parsley to brighten the flavors, and a splash of lime juice for the same reason. So good!
Want to make your own tortillas? Try this recipe: Homemade Flour Tortillas
The let it heat in the pan to the point that you see a few bubbles welling up in the center of the tortilla. Fold the tortilla over (like an omelette) with a metal spatula. Press down with the spatula. After about 30 seconds or so, flip to the other side. The flour tortilla should be nicely browned. When the cheese has clearly melted remove from pan and repeat with the other tortilla and the remaining cheese and kimchi. David Lebovitz kimchi recipe Kimchi recipe, delicious techniques from Marc of NoRecipes.com Roy Choi’s Kimchi Quesadillas on Serious Eats
