Dinner Tonight: Kimchi Quesadillas

Name: Dinner Tonight: Kimchi Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Tbsps butter; 237 milliliters cabbage kimchi, drained and chopped; 1 Tbsp Canola oil; 2 8-inchs (8-inch) flour tortillas; 237 milliliters grated Monterey Jack; 2 Tbsps sesame seeds, toasted; 237 milliliters grated Sharp Cheddar; 4 fresh perilla or shiso leaves (optional)

Dinner Tonight: Kimchi Quesadillas is a vegetarian hor d'oeuvre. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 809 calories, 34g of protein, and 62g of fat. This recipe serves 2. 1 person found this recipe to be yummy and satisfying. A mixture of sesame seeds, monterey jack, canolan oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Add the butter to a large skillet over medium-high heat. When melted, and the kimchi. Cook fo about 6 minutes, stirring occassionally, until the edges of the kimchi start to turn a little golden brown.

Ingredients you will need

Butter

Kimchi

Equipment you will use

Frying Pan

Transfer to a bowl and let cool for a few minutes.

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Bowl

Divide the kimchi, cheese, sesame seeds, and perilla leaves (optional) between the two tortillas. Fold each tortilla in half.

Ingredients you will need

Shiso Leaves

Sesame Seeds

Tortilla

Cheese

Kimchi

Pour the oil into a large skillet set over medium heat.

Ingredients you will need

Cooking Oil

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Frying Pan

Add both folded tortilla to the skillet, cover, and cook for about 2 minutes per-side, or until they are golden browned and the cheese has melted.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Frying Pan

Slice into serving portions, and serve.

Equipment

Frying Pan

Bowl

Ingredients

Servings:

2Tbsps

butter 237milliliters

cabbage kimchi, drained and chopped 1Tbsp

Canola oil 28-inchs

(8-inch) flour tortillas 237milliliters

grated Monterey Jack 2Tbsps

sesame seeds, toasted 237milliliters

grated Sharp Cheddar 4

fresh perilla or shiso leaves (optional)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.