Kimchi Quesadilla recipe - ingredients, nutrition and when to eat it
This quesadilla is made by filling a tortilla with well-fermented kimchi and cheese, then folding and pan-toasting it.
This quesadilla is made by filling a tortilla with well-fermented kimchi and cheese, then folding and pan-toasting it. The crisp outside pairs with tangy, spicy kimchi and rich melted cheese, making it an easy lunch or dinner.
World cuisine · 15 minutes to cook
Nutrition (per 210g serving): 379.2 kcal · protein 19.3g · carbohydrate 28.6g · fat 20.5g · sodium 942mg
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: Cook off the kimchi liquid so the tortilla doesn’t get soggy.
Tips: Layer cheese above and below the kimchi to help hold the filling together.
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Ingredients (1 serving)
- Tortilla — 1 sheet
- Aged kimchi — 0.5 cup
- Mozzarella cheese — 0.5 cup
- Onion — 0.3 pc
- Cooking oil — 1 tsp