easy to make but nothing special. i thought the kimchi would add a nice contrast with the avocado and cheese, but it was not particularly apparent, at lease not enough to warrant buying a bottle of kimchi.
Kimchi and Avocado Quesadillas
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:
Recipe from
More From Sunset
Recipe Time
Total:
30 Minutes
Nutritional Information
Amount per serving
- Calories: 731
- Calories from fat: 53%
- Protein: 26g
- Fat: 43g
- Saturated fat: 15g
- Carbohydrate: 58g
- Fiber: 11g
- Sodium: 1044mg
- Cholesterol: 50mg
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.
Kimchi and Avocado Quesadillas Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Family, Quick/Easy
- CUISINE: Asian, Korean, Mexican
- MAIN INGREDIENT: Cheese, Vegetables
- PUBLICATION: Sunset
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