Get ready for a taste sensation with our Kimchi Quesadilla! Picture velvety eggs cooked in sesame oil, mixed with zesty diced tomatoes and fiery kimchi, layered between gooey Havarti cheese and crispy tortillas. It’s a flavor explosion with every bite, complemented by the crunch of fresh green onions. Join us on a culinary adventure with this fusion delight!
Kimchi Quesadilla Ingredients:
- Eggs: The star of our dish, bringing rich flavor and texture.
- Sesame Oil: Adds a fragrant, nutty undertone to the eggs.
- Kimchi: Spicy and tangy, adding depth and complexity.
- Diced Tomatoes: Freshness and acidity to balance flavors.
- Flour Tortillas: Crispy golden shells for our flavor-packed filling.
- Havarti Cheese: Creamy indulgence, melting everything together.
- Green Onions: Freshness and color, with a burst of flavor.
Recipe Tips and FAQs:
What is kimchi?
Kimchi is a staple of Korean cuisine, consisting of fermented vegetables like cabbage and radishes seasoned with a blend of spices including chili powder, garlic, ginger, and salt. Its unique flavor profile, characterized by tanginess and spiciness, makes it a beloved dish in Korean culture. Often served as a side dish or incorporated into other recipes, kimchi offers not only delicious taste but also nutritional benefits, thanks to its probiotics and vitamin content.
Can I make these Kimchi Quesadillas vegetarian or vegan-friendly?
Absolutely! To make this recipe vegetarian or vegan-friendly, you can simply omit the eggs and cheese, and ensure that the tortillas you use are free from animal products. Instead of eggs, you can use tofu scramble as a delicious plant-based alternative. For the cheese, you can opt for dairy-free cheese alternatives made from ingredients like soy, almonds, or cashews. With these substitutions, you’ll have a flavorful and satisfying vegetarian or vegan version of the Egg and Kimchi Quesadilla that everyone can enjoy!
How spicy are these Kimchi Quesadillas?
The spiciness of the kimchi in this dish can vary depending on personal preference and the specific kimchi used. Generally, kimchi tends to have a moderate level of spiciness due to the chili powder and other seasonings used in its preparation. However, the heat level can be adjusted by using less or more kimchi according to your taste preferences. If you prefer a milder flavor, you can also opt for a less spicy variety of kimchi or rinse the kimchi before adding it to the dish to reduce its heat. Ultimately, you can customize the spiciness of the dish to suit your palate.
What are some suggested toppings or side dishes to serve with the Kimchi Quesadilla?
Enhance your Egg and Kimchi Quesadilla experience with a variety of delicious toppings and side dishes! Add creamy avocado slices or zesty guacamole for a refreshing contrast, or top it off with a dollop of sour cream or Greek yogurt to balance the heat of the kimchi. Fresh salsa or pico de gallo provides a burst of flavor, while cilantro leaves and lime wedges add vibrancy and acidity. Serve alongside mixed greens or a side salad tossed with a light vinaigrette for a refreshing accompaniment, or opt for pickled vegetables or a corn and black bean salad for a tangy and hearty twist. With these delightful additions, your quesadilla meal will be a flavor-packed fiesta!
How do I store leftover Kimchi Quesadilla?
To store leftover Kimchi Quesadilla, allow it to cool before wrapping it tightly in aluminum foil or placing it in an airtight container. You might want to add a paper towel to absorb any excess moisture. Refrigerate for up to 2-3 days. Reheat in a skillet or microwave until warmed through before serving.
You may also enjoy:
- Matcha Mango Smoothie
- Korean Beef Stew
- Korean Sweet Potato
Kimchi Quesadilla
Equipment
- large skillet
- Spatula
- Cutting board
- Mixing bowls
- can opener
- Measuring cups and spoons
Ingredients
- 4 eggs large eggs
- 1 tbsp sesame oil
- 1 cup kimchi chopped
- 1/2 can diced tomatoes (about 7.25 oz), drained
- 4 large flour tortillas
- 8 slices Havarti cheese
- 2 green onions thinly sliced
- salt and pepper to taste
- hot sauce or salsa optional
Instructions
- Heat the sesame oil in a large skillet over medium heat.1 tbsp sesame oil
- Crack the eggs into a bowl and whisk them together. Season with salt and pepper.4 eggs large eggs, salt and pepper to taste
- Pour the beaten eggs into the skillet. Scramble the eggs until they are about halfway cooked.
- Add the diced tomatoes to the skillet with the partially cooked eggs. Continue cooking, stirring occasionally, until the eggs are fully cooked and the tomatoes are heated through, about 2-3 minutes.1/2 can diced tomatoes
- Remove the skillet from heat. Add the chopped kimchi and sliced green onions to the egg and tomato mixture. Mix everything together until well combined and set aside.1 cup kimchi, 2 green onions
- Heat a clean skillet over medium-low heat.
- Place one flour tortilla in the skillet. Top it with one slice of Havarti cheese.
- Spread the cooked egg, tomato, and kimchi mixture evenly over the cheese.
- Place another slice of Havarti cheese on top of the egg mixture. Top with another flour tortilla to form a quesadilla.
- Cook the quesadilla for 2-3 minutes on one side, until the bottom is golden brown and the cheese is starting to melt. Carefully flip the quesadilla using a spatula and cook for another 2-3 minutes on the other side, until both sides are golden brown and the cheese is fully melted.
- Once cooked, remove the quesadilla from the skillet and let it cool for a minute before slicing into wedges.
- Serve hot and enjoy your delicious Egg and Kimchi Quesadilla! You can also serve it with salsa or hot sauce on the side if desired.
Video
@cookinglikekate Kimchi Quesadilla – Full recipe at cookinglikekate.com
♬ Beautiful Things – Benson Boone
Notes
- Adjust the spice level: Use less kimchi or choose a milder variety. Rinse kimchi before using to reduce heat.
- Customize the filling: Add sautéed vegetables, cooked meat/tofu, or different cheeses to suit preferences.
- Ensure even cooking: Spread filling evenly over tortillas. Cook quesadillas over medium heat to avoid burning.
- Serve with dipping sauce: Offer salsa, sour cream, or guacamole on the side for dipping.
- Make it ahead: Prepare filling in advance, store in fridge for 2-3 days, then assemble and cook when ready.
- Get creative with toppings: Garnish with cilantro, avocado, or lime juice for extra flavor and freshness.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
The post Kimchi Quesadilla appeared first on Cooking Like Kate.
