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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Kimchi and Avocado Quesadillas

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.

Sunset APRIL 2011

  • Yield: Serves 4
  • Total: 30 Minutes


  • 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.

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

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Kimchi and Avocado Quesadillas Recipe