su-Kimchi and Avocado Quesadillas
Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 4Total Time30 mins
AuthorApril Cooper,
The spicy flavor of kimchi makes it a natural filling for quesadillas and a good contrast with mild, buttery avocado. You could also add grilled chicken or shrimp.

How to Make It

Step 1
1

Top 4 tortillas evenly with kimchi, then with cheese, avocados, and remaining tortillas.

Step 2
2

Mix oil, vinegar, and sesame seeds in a small bowl; set aside.

Step 3
3

Heat a 12-in. frying pan over medium-high heat. Toast each quesadilla until lightly browned and cheese has melted, 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve with sesame dipping sauce.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 8 flour tortillas, 7 to 8 in. in diameter
 1 jar (14 oz.) kimchi, drained and chopped
 2 cups shredded jack cheese
 2 avocados, thinly sliced
 1 tablespoon toasted sesame oil
 2 tablespoons seasoned rice vinegar
 1 teaspoon toasted sesame seeds
  Cilantro leaves

Directions

Step 1
1

Top 4 tortillas evenly with kimchi, then with cheese, avocados, and remaining tortillas.

Step 2
2

Mix oil, vinegar, and sesame seeds in a small bowl; set aside.

Step 3
3

Heat a 12-in. frying pan over medium-high heat. Toast each quesadilla until lightly browned and cheese has melted, 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve with sesame dipping sauce.

Step 4
4

Note: Nutritional analysis is per serving.

Kimchi and Avocado Quesadillas