Kimchi Quesadillas

by V & V Supremo Foods, Inc.

4.00

20 Min

Servings

ingredients

Kimchi is a spicy, fermented cabbage dish beloved in Korea. Chihuahua® is a rich and buttery melting quesadilla cheese. Combine the two for a mouthwatering mashup in this quick and easy recipe that is sure to spice up your quesadilla routine!

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Ingredients

1 Tbsp.
unsalted butter

1 Tbsp. unsalted butter
1 ½ cups
chopped kimchi

1 ½ cups chopped kimchi
2 large
eggs, whisked

2 large eggs, whisked
1 tsp.
sesame oil

1 tsp. sesame oil
6 Tbsp.
diced green onions

6 Tbsp. diced green onions
6
corn tortillas

6 corn tortillas
1 ½ cups
Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

1 ½ cups Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®
Asian Cream Sauce ...see recipe

Asian Cream Sauce ...see recipe

6 Steps to complete

1
Place a non-stick skillet over medium heat 1 minute. Add butter. After another minute, add kimchi to skillet and cook for 1 minute, stirring.
2
Add eggs to skillet. Cook, stirring occasionally until eggs are set, about 1 minute. Stir in sesame oil.
3
Preheat another skillet for 1 minute over medium-low heat. It’s important that the skillet temperature is not too high, so that the tortillas do not harden or overcook before the cheese fully melts.
4
Place as many tortillas in skillet as will fit in a single layer. Warm tortillas for 30 seconds, and flip. Place ¼ Cup of cheese on each tortilla. Add 2 Tbsp. egg and kimchi mixture and 1 Tbsp. green onion to each tortilla.
5
Fold each tortilla in half. Cook until cheese fully melts, flipping occasionally.
6
Serve with Asian Cream Sauce.