Kimchi Quesadillas

• •2 cup kimchi, well-fermented and chopped
• •8 flour tortillas, large (10-inch)
• •2 cup Monterey Jack cheese, shredded
• •2 tablespoon unsalted butter or neutral oil
• •1 teaspoon toasted sesame oil
• •0.5 teaspoon granulated sugar
• •2 stalk green onions, thinly sliced, for garnish

Instructions

1. 1

   Drain any excess liquid from the kimchi and chop it into small, bite-sized pieces. Set aside.

2. 2

   Heat a medium skillet over medium heat. Add the toasted sesame oil. Once hot, add the chopped kimchi and granulated sugar. Sauté for 5-7 minutes, stirring occasionally, until the kimchi has softened slightly and smells fragrant. This step mellows the kimchi's raw tang and concentrates its flavor. Remove from heat and set aside.

3. 3

   Lay one flour tortilla flat on a clean surface. Sprinkle about a quarter cup of shredded cheese evenly over one half of the tortilla. Spoon about a quarter cup of the sautéed kimchi over the cheese. Top the kimchi with another quarter cup of shredded cheese. Fold the other half of the tortilla over to create a crescent shape.

4. 4

   Heat a large non-stick skillet or griddle over medium heat. Add half a tablespoon of butter or oil. Once the butter is melted and shimmering (or oil is hot), carefully place one quesadilla into the pan. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is completely melted and gooey. You may need to press down gently with a spatula.

5. 5

   Remove the cooked quesadilla from the pan and place it on a cutting board. Repeat the process with the remaining tortillas, adding more butter or oil as needed, cooking one or two at a time depending on your pan size.

6. 6

   Once all quesadillas are cooked, slice each one into 2-3 wedges. Arrange on a serving platter, garnish generously with thinly sliced green onions, and serve immediately.

Chef's Tips

• 💡For an extra kick, mix a teaspoon of gochujang (Korean chili paste) into the sautéed kimchi.
• 💡Experiment with different cheeses! A blend of Monterey Jack and cheddar, or even a touch of Oaxaca cheese, can be delicious.
• 💡To make it a heartier meal, add cooked and shredded bulgogi beef, spicy pork, or even just some crispy bacon bits to the kimchi filling.
• 💡Serve with a side of sriracha mayo (mix mayonnaise and sriracha to taste) or a dollop of sour cream for dipping.