Kimchi & Spinach Quesadilla

Elevate your quesadilla game with umami rich Korean flavors. This simple dish will be a sure hit in any party as an appetizer or as an easy lunch that can be made in 15 minutes!


1/4 cup finely chopped kimchi (tip: use scissors to chop in a container)

1/4 cup baby spinach

2 x flour tortillas

1 tablespoon butter cut in half

1/4 cup mixed Mexican cheese blend

Serving 1- 2


Step 1

Using a medium size frying pan, add 1/2 tablespoon of butter in medium heat. Once the butter melts, add one sheet of the tortilla to the pan. Let it get warm, then add a single layer of cheese followed by a layer of spinach, chopped kimchi(no juice), and then top with another layer of cheese. Add the second sheet of tortilla on top. Using a spatula, press down firmly on top of the second layer. Check the bottom layer for browning. Do not let it over brown. You are looking for a light golden brown Botton.


Step 2

kimchi quesadilla

Once the bottom is golden brown, carefully flip over using a wide spatula (you can also use two spatula’s to help flip easily). Add the second piece of butter to the pan and let it swirl around to coat the bottom. Move around the tortilla so that the butter can get in. Press down firmly on top to glue all the ingredients together. Wait a few minutes to let it get golden brown on the other side and all the cheese is melted.


Step 3

Once both sides are browned, remove from heat and let it rest for a minute one on a cutting board. Cut into triangle pieces like a pizza pie.

Serve immediately.

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