I thought this recipe was wonderful. The cheese and avocado mellowed the kimchi to the point that it still tasted great and was very different from the usual quesadilla, but my 10 year old still loved it. The dipping sauce was a nice addition, but we used hot sesame oil instead of regular, and added some dollops of sour cream. I will be making this again!
Kimchi and Avocado Quesadillas
Photo: Annabelle Breakey; Styling: Karen Shinto
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Amount per serving
- Calories: 731
- Calories from fat: 53%
- Protein: 26g
- Fat: 43g
- Saturated fat: 15g
- Carbohydrate: 58g
- Fiber: 11g
- Sodium: 1044mg
- Cholesterol: 50mg
- 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
- 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.
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