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Kimchi and Avocado Quesadillas

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
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.

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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.