What’s your go-to 15-minute make-it-from-what’s-in-the-fridge recipe? Mine is a quesadilla. Any kind of quesadilla. You’ll always find tortillas and cheese in my fridge. It’s my PB&J.
The great thing about quesadillas? They’re so easy to dress up! Whether it’s with chicken and apples, mushrooms, green chiles, or in this case, kimchi—spicy Korean pickled cabbage.
A friend of mine mentioned recently that she had had a terrific kimchi quesadilla at a local eatery, and I thought, what a great idea, why not? I found a few references online, including Roy Choi’s version of Kogi BBQ truck fame.
Wow, what a perfect combo! The spicy pickled cabbage goes great with buttery toasted flour tortillas and melted cheese.
I added avocado slices, because quesadillas are always better with avocados, some chopped parsley to brighten the flavors, and a splash of lime juice for the same reason.
So good!
The great thing about quesadillas? They’re so easy to dress up! Whether it’s with chicken and apples, mushrooms, green chiles, or in this case, kimchi—spicy Korean pickled cabbage.
A friend of mine mentioned recently that she had had a terrific kimchi quesadilla at a local eatery, and I thought, what a great idea, why not? I found a few references online, including Roy Choi’s version of Kogi BBQ truck fame.
Wow, what a perfect combo! The spicy pickled cabbage goes great with buttery toasted flour tortillas and melted cheese.
I added avocado slices, because quesadillas are always better with avocados, some chopped parsley to brighten the flavors, and a splash of lime juice for the same reason.
So good!
Kimchi Avocado Quesadilla Recipe
Ingredients
- 2 Tbsp butter
- 1 cup cabbage kimchi, drained and chopped
- 2 flour tortillas
- 1 1/2 cup grated Monterey jack and/or cheddar cheese
- 1/2 avocado, peeled, pitted, sliced
- A dash of lime juice
- 1 Tbsp chopped fresh parsley or cilantro
Read More: Kimchi Avocado Quesadilla
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