Savory, tart, and crunchy. This Korean and Mexican inspired dish will surely impress everyone.
- 1 cup kimchee drained and chopped
- 2 tbsp butter
- 2 8" flour tortillas
- 2 cups shredded Mexican cheese blend
- 2 tbsp toasted sesame seeds
- 1 tbsp cooking oil
Melt the butter in a pan over medium-high heat and stir-fry the kimchi until slightly browned and tender.
Place a layer of the stir-fried kimchi on one half side of a tortilla and top with a generous layer of the shredded cheese and tbsp of toasted sesame seeds.
Fold the other half of the tortilla over.
Heat the cooking oil in a pan over medium-high heat and toast the quesadilla until browned on both sides and the cheese is melted.