You have leftover kimchi in the fridge, a stack of tortillas, and about fifteen minutes before dinner needs to happen. This quesadilla solves the problem and sneaks a serving of live-culture fermented cabbage into a meal that tastes like cheesy comfort food. It joins our Kimchi Grilled Cheese and Sourdough Grilled Cheese with Kimchi as another fast way to fold kimchi into a cheesy weeknight dinner.
Ingredients
- 4 large flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup cabbage kimchi, roughly chopped and drained slightly
- 1/2 cup thinly sliced scallions
- 2 teaspoons gochujang (optional)
- 1 tablespoon sesame oil
- Butter or oil for the pan
Instructions
- In a small bowl, toss the chopped kimchi with scallions and sesame oil.
- Lay two tortillas flat. Spread a thin layer of gochujang on each, if using.
- Top each tortilla with cheese, then the kimchi mixture, then more cheese. Close with the remaining tortillas.
- Heat a skillet over medium heat with a little butter. Cook each quesadilla 3 to 4 minutes per side, until golden and the cheese has melted.
- Let rest for a minute, then slice into wedges and serve.
Nutrition Facts (per serving)
| Calories | 510 |
| Total fat | 27g |
| Total carbohydrates | 44g |
| Dietary fiber | 4g |
| Protein | 22g |
| Sodium | 890mg |
Why This Is Good for Your Gut
Traditionally fermented, unpasteurized kimchi contains live Lactobacillus kimchii and Leuconostoc mesenteroides, lactic acid bacteria that survive the brief pan-searing on the outside of the tortilla while the kimchi tucked inside stays warm rather than scalded. Melting the cheese quickly over medium heat, rather than high heat, helps preserve more of those live cultures than a long sear would. Sauerkraut works the same trick in our Sauerkraut and Swiss Cheese Toast.
Grilled cheese grew up and joined a fermentation club.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
