Kimchi Quesadilla
Kimchi quesadilla combines spicy kimchi with cheese and chicken in a tortilla, cooked until crispy.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless, sliced into thin strips) | 500 | Grams |
| Kimchi (finely chopped) | 300 | Grams |
| Cheddar Cheese (grated) | 300 | Grams |
| Mozzarella Cheese (grated) | 200 | Grams |
| Flour Tortillas (medium size) | 10 | Count |
| Green Onions (sliced) | 5 | Count |
| Soy Sauce | 2 | Tbsp |
| Sesame Oil | 1 | Tbsp |
| Vegetable Oil (for cooking) | 2 | Tbsp |
Instructions
- In a bowl, marinate the chicken strips with soy sauce and sesame oil for 15 minutes.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook the marinated chicken until fully cooked, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add the remaining vegetable oil and sauté the chopped kimchi for 3-4 minutes until fragrant.
- Lay a tortilla on a flat surface. Sprinkle a layer of cheddar and mozzarella cheese on one half of the tortilla.
- Add cooked chicken, sautéed kimchi, and sliced green onions over the cheese. Top with another layer of cheese.
- Fold the tortilla in half to enclose the filling.
- Place the quesadilla in the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese has melted.
- Repeat the process with the remaining tortillas and filling.
- Cut each quesadilla into wedges and serve warm.
Prep
- Marinate chicken in soy sauce and sesame oil for 15 minutes.
Kitchen equipment
SkilletGrater