Meet my favorite after-school snack. As far as the kimchi goes, the older the better—it’s the perfect time to use up that jar that’s been hanging out in the fridge. Giving the kimchi a quick sauté reduces excess moisture and concentrates its flavor. Using a low-moisture mozzarella or Oaxaca cheese (even better!) also helps prevent a soggy quesadilla without losing that ultimate cheese pull. Garlic salt lends these quesadillas extra-deep savoriness; it won’t be quite the same, but you can sub in an equal-parts mix of salt and garlic powder if that’s what you’ve got. Save that kimchi juice to swirl into a dollop of sour cream for an easy dipping sauce on the side.
What you’ll need
Large Nonstick Skillet
$50 At Amazon
Box Grater
$19 At Amazon
Small Skillet
$20 $18 At Amazon
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Heat 1 Tbsp. unsalted butter in a small skillet over medium. Cook 1 cup chopped drained kimchi and ½ tsp. sugar, stirring occasionally, until it darkens and dries out a bit, about 5 minutes. Add 1 tsp. soy sauce; cook, stirring, 1 minute. Remove from heat.
Step 2
Place ½ cup sour cream and 2 Tbsp. kimchi juice in a small bowl and squeeze in juice from 1 lime wedge; mix well. Stir in a pinch of garlic salt; set seasoned sour cream aside.
Step 3
Heat a dry large nonstick skillet over medium. Lay a 10"–12"-diameter flour tortilla in pan and top one side with ½ cup coarsely grated Oaxaca cheese or low-moisture mozzarella, then half of kimchi mixture. Top with another ½ cup coarsely grated Oaxaca cheese or low-moisture mozzarella and a pinch of garlic salt. Fold tortilla up and over filling to make a half-moon shape. Cook, turning halfway through, until tortilla is golden and cheese is melted, about 5 minutes total. Transfer to a plate and sprinkle with thinly sliced scallion greens. Repeat to make 1 more quesadilla.
Step 4
Serve quesadillas with reserved seasoned sour cream and remaining 3 lime wedges for squeezing over.
