Kimchi Jjimdak Quesadilla recipe - ingredients, nutrition and when to eat it
This quesadilla is filled with chicken cooked in jjimdak sauce, kimchi, and cheese, then toasted until crisp.
This quesadilla is filled with chicken cooked in jjimdak sauce, kimchi, and cheese, then toasted until crisp. Its spicy, savory filling pairs with rich cheese for a satisfying lunch or dinner.
World cuisine · 25 minutes to cook
Nutrition (per 255.5g serving): 532.5 kcal · protein 33.6g · carbohydrate 33.8g · fat 27.5g · sodium 1110.2mg
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 the kimchi lightly before adding it so its liquid doesn’t make the tortilla soggy.
Tips: Cook the chicken through before filling the tortilla, then toast it slowly over low heat to give the cheese time to melt.
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Ingredients (1 serving)
- Tortilla — 1 sheet
- Chicken thigh — 100 g
- Napa cabbage kimchi — 40 g
- Mozzarella cheese — 35 g
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Ground black pepper — 0.2 tsp
- Green onion — 10 g