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Kimchi Quesadillas

5.0

(6)

Three pieces of a kimchi quesadilla on a plate with lime wedges next to a jar of kimchi and a bowl of kimchisour cream...
Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Nicole Louie

Meet my favorite after-school snack. As far as the kimchi goes, the older the better—it’s the perfect time to use up that jar that’s been hanging out in the fridge. Giving the kimchi a quick sauté reduces excess moisture and concentrates its flavor. Using a low-moisture mozzarella or Oaxaca cheese (even better!) also helps prevent a soggy quesadilla without losing that ultimate cheese pull. Garlic salt lends these quesadillas extra-deep savoriness; it won’t be quite the same, but you can sub in an equal-parts mix of salt and garlic powder if that’s what you’ve got. Save that kimchi juice to swirl into a dollop of sour cream for an easy dipping sauce on the side.

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What you’ll need

Recipe information

  • Yield

    2 servings

Ingredients

1

Tbsp. unsalted butter

1

cup chopped drained kimchi, plus 2 Tbsp. (or more) kimchi juice

½

tsp. sugar

1

tsp. soy sauce

½

cup sour cream

1

lime, quartered, divided

Garlic salt

2

10"–12"-diameter flour tortillas

2

cups coarsely grated Oaxaca cheese or low-moisture mozzarella, divided

Thinly sliced scallion greens (for serving)

Preparation

  1. Step 1

    Heat 1 Tbsp. unsalted butter in a small skillet over medium. Cook 1 cup chopped drained kimchi and ½ tsp. sugar, stirring occasionally, until it darkens and dries out a bit, about 5 minutes. Add 1 tsp. soy sauce; cook, stirring, 1 minute. Remove from heat.

    Step 2

    Place ½ cup sour cream and 2 Tbsp. kimchi juice in a small bowl and squeeze in juice from 1 lime wedge; mix well. Stir in a pinch of garlic salt; set seasoned sour cream aside.

    Step 3

    Heat a dry large nonstick skillet over medium. Lay a 10"–12"-diameter flour tortilla in pan and top one side with ½ cup coarsely grated Oaxaca cheese or low-moisture mozzarella, then half of kimchi mixture. Top with another ½ cup coarsely grated Oaxaca cheese or low-moisture mozzarella and a pinch of garlic salt. Fold tortilla up and over filling to make a half-moon shape. Cook, turning halfway through, until tortilla is golden and cheese is melted, about 5 minutes total. Transfer to a plate and sprinkle with thinly sliced scallion greens. Repeat to make 1 more quesadilla.

    Step 4

    Serve quesadillas with reserved seasoned sour cream and remaining 3 lime wedges for squeezing over.

Explore Bon AppétitLunchDinnerQuickEasyWeeknight MealsSnackMainMozzarellaCheeseQuesadillaNut-Free
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Reviews (6)

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  • Tons of flavor for so little work! Our kimchi didn't have lots of liquid but even without the full 2 tablespoons the dipping sauce was great. Easily veganized! Ate a crunchy romaine salad with the dipping sauce as dressing, thinned with a bit of vegan mayo, almond milk & a pinch more garlic salt. Already craving this again. Thank you!

    • Michelle

    • Portland, OR

    • 3/1/2023

  • Delicious! We had this for a quick, easy weeknight meal using 5 small tortillas. Would definitely make this again for a lunch.

    • Ash

    • Monroe, WA

    • 2/22/2023