Kimchi Quesadillas

Is there ever a bad time for a quesadilla? This one is easy, cheesy, and the ideal use for that jar of kimchi that’s been hanging out in the fridge.

Original recipe source

Cook time: 15 minutes

Servings: 2

Ingredients

• 1 Tbsp. unsalted butter
• 1 cup kimchi chopped, drained
• 0.5 tsp. sugar
• 1 tsp. soy sauce
• 0.5 cup sour cream
• 2 Tbsp. kimchi juice
• 1 wedge lime juiced
• 0 garlic salt
• 2 flour tortillas
• 2 cups Oaxaca cheese or low-moisture mozzarella coarsely grated
• 0 garlic salt
• 0 scallion greens thinly sliced
• 0 seasoned sour cream reserved
• 3 wedges lime remaining

Instructions

1. Heat 1 Tbsp. unsalted butter in a small skillet over medium. Cook 1 cup chopped drained kimchi and 1/2 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.
2. Place 1/2 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.
3. Heat a dry large nonstick skillet over medium. Lay a 10"-12"-diameter flour tortilla in pan and top one side with 1/2 cup coarsely grated Oaxaca cheese or low-moisture mozzarella, then half of the kimchi mixture. Top with another 1/2 cup coarsely grated cheese and a pinch of garlic salt. Fold tortilla up and over filling to make a half-moon shape.
4. 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.
5. Serve quesadillas with reserved seasoned sour cream and remaining 3 lime wedges for squeezing over.