Kimchi Quesadillas (Printable Version)

Golden tortillas stuffed with kimchi, mozzarella and cheddar for a quick, spicy, cheesy snack or light meal.

# What You Need:

→ Main Ingredients

01 - 4 large flour tortillas
02 - 1 cup kimchi, chopped and drained
03 - 1 1/2 cups shredded mozzarella cheese
04 - 1 cup shredded cheddar cheese
05 - 2 green onions, thinly sliced
06 - 1 tablespoon unsalted butter (or vegetable oil)

→ Optional Additions

07 - 1 tablespoon toasted sesame seeds
08 - 1 tablespoon gochujang (Korean chili paste), for extra heat
09 - 1/2 cup cooked chicken or tofu, diced (optional)

# Step-by-Step Directions:

01 - Drain the kimchi well and chop it into small pieces. Pat dry with paper towels if very moist.
02 - In a bowl, mix the chopped kimchi with green onions and, if using, gochujang and sesame seeds.
03 - Heat a large nonstick skillet over medium heat and lightly brush with butter or oil.
04 - Place one tortilla in the skillet. Sprinkle 1/4 of the mozzarella and cheddar cheeses evenly over half the tortilla.
05 - Top the cheese with 1/4 of the kimchi mixture (and protein, if using). Fold the tortilla in half to cover the filling.
06 - Cook for 2–3 minutes until the bottom is golden brown and the cheese starts to melt. Carefully flip and cook another 2–3 minutes until both sides are golden and the cheese is fully melted.
07 - Remove from skillet and repeat with the remaining tortillas and filling.
08 - Slice each quesadilla into wedges and serve hot.

# Expert Advice:

01 -
  • When you crave a snack that resets your mood, the crispy outside and spicy, melty inside are therapy in a few bites.
  • The recipe is endlessly flexible – you can add extra heat or keep it mild and it’s always the best kind of surprise.
02 -
  • If you skip draining the kimchi or over-stuff, the centers get soggy and fillings spill out as you flip—less is more.
  • I once tried flipping with a fork; nothing beats a trusty, wide spatula for keeping the halves intact.
03 -
  • Letting the quesadillas rest one minute before slicing keeps the cheese from oozing all over your board.
  • If your skillet runs small, finish in batches and keep them warm in a low oven – they stay crisper than you’d expect.
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