Kimchi Quesadillas Snack (Print Version)

Tangy kimchi and gooey cheese sandwiched in crispy tortillas for a spicy, comforting fusion snack.

# What You'll Need:

→ Main Ingredients

01 - 4 large all-purpose flour tortillas
02 - 1 cup kimchi, finely chopped and well drained
03 - 1.5 cups shredded mozzarella cheese (packed)
04 - 1 cup shredded sharp cheddar cheese
05 - 2 green onions (scallions), thinly sliced
06 - 1 tablespoon unsalted butter or neutral vegetable oil

→ Optional Additions

07 - 1 tablespoon toasted sesame seeds
08 - 1 tablespoon gochujang (Korean chili paste)
09 - 0.5 cup cooked chicken breast or firm tofu, diced

# How to Prepare:

01 - Drain excess liquid from the kimchi, finely chop, then pat pieces dry with paper towels to remove moisture.
02 - In a mixing bowl, fold the drained kimchi with sliced green onions; if using, stir in gochujang, sesame seeds and the optional protein until evenly distributed.
03 - Place a large nonstick skillet over medium heat and brush or swirl in a little butter or oil to coat the surface.
04 - Lay one tortilla flat in the skillet and evenly scatter 0.375 cups (3 tablespoons) mozzarella and cheddar across one half of the tortilla.
05 - Top the cheese with one-quarter of the kimchi mixture (and 0.125 cup of diced protein if using), then fold the tortilla in half to enclose the filling.
06 - Cook 2 to 3 minutes per side, pressing gently with a spatula, until the underside is golden brown and the cheese softens; flip carefully and brown the second side until cheese is fully melted.
07 - Transfer the cooked quesadilla to a cutting board and repeat the assembly and cooking process with the remaining tortillas and filling.
08 - Allow quesadillas to rest 1 minute, slice into wedges and serve hot with desired accompaniments such as sour cream, Greek yogurt or a spicy dipping sauce.

# Expert Advice:

01 -
  • This is your go-to when you want to surprise your tastebuds with something totally new yet easy to make.
  • It’s a guaranteed crowd-pleaser—bold, cheesy, crispy, tangy—no matter who grabs the first slice.
02 -
  • Not draining the kimchi enough has sabotaged me before—wet filling means limp quesadillas.
  • Discovering that mixing green onions right into the kimchi, instead of sprinkling separately, created much fuller flavor.
03 -
  • The best browning happens when you let the pan heat fully before adding the first tortilla.
  • Add cheese direct to the tortilla first—this anchors the filling and prevents leaks.
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