The post Kimchi Quesadillas appeared first on Bourbon and Honey.
In college, we had a quesadilla maker. I know, it is so easy to make a quesadilla, why did we need another contraption taking up space in our already cramped kitchen? Well, we needed it. It was a big, red, clunky thing that sat tucked away in a cupboard until the weekend, when it came out like clockwork. Late nights, too much homework or too much to drink, you name it and a cheesy quesadilla could make it all better.
Gone are the days of the magical college quesadillas that can solve all my problems, but this one does get pretty close.
The key is the kimchi. It’s sautéed in butter until it’s a little crispy on the edges and the flavor mellows just a bit. Paired with ooey-gooey melty cheese, fresh avocado and cilantro, you really can’t go wrong.
No need for a quesadilla maker though, a skillet will do the trick. Serve these crispy quesadillas with your favorite beer or cocktail for a seriously popular happy hour or late night snack.
- 1 tablespoon butter
- 1 cup kimchi, drained, roughly chopped
- 3/4 cups shredded mozzarella cheese
- 1 avocado, halved, thinly sliced
- 1/4 cup cilantro
- 4 flour tortillas (6-inches each)
- 2 teaspoons olive oil
- In a medium skillet, melt butter over medium-high heat. Add the kimchi and cook 4 to 6 minutes, stirring occasionally until the edges begin to brown; set aside to cool slightly.
- Divide the kimchi, cheese, avocado, and cilantro leaves between the four tortillas. Fold each tortilla in half.
- Heat the oil in a medium skillet over medium heat. Add two folded tortillas to the skillet, cover and cook 2 to 3 minutes per side until the tortilla is golden browned and the cheese is melted. Repeat with remaining tortillas.
What’s your favorite late-night snack?
Here are a few more Korean inspired late-night snacks…
Tteokbokki from Serious Eats
Korean Snacks from Buzzfeed
Korean Fried Chicken from Eat The Love
Or, snack on my Kimchi Pancake…
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The post Kimchi Quesadillas appeared first on Bourbon and Honey.
