Kimchi Quesadilla - Cooking Like Kate

Kimchi Quesadilla served on a white serving plate with a blue kitchen towel and a bowl of hot sauce topped with black and regular sesame seeds and green onions.

Equipment

Ingredients

4 eggs large eggs
1 tbsp sesame oil
1 cup kimchi chopped
1/2 can diced tomatoes (about 7.25 oz), drained
4 large flour tortillas
8 slices Havarti cheese
2 green onions thinly sliced
salt and pepper to taste
hot sauce or salsa optional

Instructions

Heat the sesame oil in a large skillet over medium heat.
1 tbsp sesame oil
Crack the eggs into a bowl and whisk them together. Season with salt and pepper.
4 eggs large eggs, salt and pepper to taste
Pour the beaten eggs into the skillet. Scramble the eggs until they are about halfway cooked.
Add the diced tomatoes to the skillet with the partially cooked eggs. Continue cooking, stirring occasionally, until the eggs are fully cooked and the tomatoes are heated through, about 2-3 minutes.
1/2 can diced tomatoes
Remove the skillet from heat. Add the chopped kimchi and sliced green onions to the egg and tomato mixture. Mix everything together until well combined and set aside.
1 cup kimchi, 2 green onions
Heat a clean skillet over medium-low heat.
Place one flour tortilla in the skillet. Top it with one slice of Havarti cheese.
Spread the cooked egg, tomato, and kimchi mixture evenly over the cheese.
Place another slice of Havarti cheese on top of the egg mixture. Top with another flour tortilla to form a quesadilla.
Cook the quesadilla for 2-3 minutes on one side, until the bottom is golden brown and the cheese is starting to melt. Carefully flip the quesadilla using a spatula and cook for another 2-3 minutes on the other side, until both sides are golden brown and the cheese is fully melted.
Once cooked, remove the quesadilla from the skillet and let it cool for a minute before slicing into wedges.
Serve hot and enjoy your delicious Egg and Kimchi Quesadilla! You can also serve it with salsa or hot sauce on the side if desired.

Video

@cookinglikekate
Kimchi Quesadilla - Full recipe at cookinglikekate.com
♬ Beautiful Things - Benson Boone

Notes

Adjust the spice level: Use less kimchi or choose a milder variety. Rinse kimchi before using to reduce heat.
Customize the filling: Add sautéed vegetables, cooked meat/tofu, or different cheeses to suit preferences.
Ensure even cooking: Spread filling evenly over tortillas. Cook quesadillas over medium heat to avoid burning.
Serve with dipping sauce: Offer salsa, sour cream, or guacamole on the side for dipping.
Make it ahead: Prepare filling in advance, store in fridge for 2-3 days, then assemble and cook when ready.
Get creative with toppings: Garnish with cilantro, avocado, or lime juice for extra flavor and freshness.

Nutrition