avocado and kimchi quesadillas

Name: Avocado and Kimchi Quesadillas
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Korean
Ingredients: 8 flour tortillas, 7-8 inch diameter; 14 ounce(s) jar kimchi, drained and chopped; 2 1/2 cup(s) shredded monteray jack cheese; 2-3 avocados, thinly sliced; 1 tablespoon(s) toasted sesame oil; 2 tablespoon(s) seasoned rice vinegar; 1 teaspoon(s) toasted sesame seeds; cilantro leaves

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Private Recipe by

Kathy D

@LifeIsGoodkd

If you've been doing some Korean cooking and have some leftover kimchi, this is a fun way to use it up! This is also worth going out to buy kimchi if you don't already have it. Enjoy!

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yield 4 serving(s)

prep time 15 Min

cook time 10 Min

method Stove Top

Ingredients For avocado and kimchi quesadillas

8

flour tortillas, 7-8 inch diameter
14 oz

jar kimchi, drained and chopped
2 1/2 c

shredded monteray jack cheese
2-3

avocados, thinly sliced
1 Tbsp

toasted sesame oil
2 Tbsp

seasoned rice vinegar
1 tsp

toasted sesame seeds
cilantro leaves

How To Make avocado and kimchi quesadillas

1
Top 4 tortillas evenly with the kimchi, and then with the cheese, avocados, and remaining tortillas. (You can add the upper amts of the cheese and avocado if you like.)

2
Mix the oil, vinegar, and sesame seeds in a small bowl and set aside.
3
Heat a 12-in. frying pan over medium-high heat, and toast each quesadilla until lightly browned and the cheese has melted, approx. 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with the cilantro, and serve with that reserved sesame dipping sauce. Enjoy!
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