Kimchi and Avocado Quesadillas

Kimchi and Avocado Quesadillas Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
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.

Yield:

Serves 4
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 731
Caloriesfromfat 53 %
Protein 26 g
Fat 43 g
Satfat 15 g
Carbohydrate 58 g
Fiber 11 g
Sodium 1044 mg
Cholesterol 50 mg

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

Preparation

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

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

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.

Note: Nutritional analysis is per serving.

April Cooper,

Sunset

April 2011
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