Kimchi and Cheese Tostadas recipe - ingredients, nutrition and when to eat it
Kimchi and cheese tostadas make an easy meal with kimchi and cheese piled on crisp-baked tortillas. The savory cheese pairs well with the salty, tangy kimchi.
Kimchi and cheese tostadas make an easy meal with kimchi and cheese piled on crisp-baked tortillas. The savory cheese pairs well with the salty, tangy kimchi. They're a fun choice when you want something different for lunch or dinner.
World cuisine · 15 minutes to cook
Nutrition (per 245g serving): 510.2 kcal · protein 29g · carbohydrate 40.2g · fat 25.4g · sodium 952.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze out plenty of liquid from the kimchi to help keep the tortillas crisp.
Tips: Instead of using an oven, heat the tortillas in a dry pan, cover, and cook over low heat until the cheese melts.
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Ingredients (1 serving)
- Tortilla — 1 sheet
- Napa cabbage kimchi — 0.5 cup
- Mozzarella — 0.5 cup
- Cooked black beans — 0.3 cup
- Olive oil — 1 tsp
- Scallions — 1 Tbsp