Ingredients
Equipment
Method
Instructions
- Start by gathering all your ingredients. Chop the sesame leaves into thin strips and set them aside. If your kimchi is large or chunky, chop it into smaller pieces for easier distribution within the quesadilla.
- In a large skillet over medium heat, add 2 tablespoons of butter and 2 tablespoons of canola oil. Allow the butter to melt and start sizzling.
- Lay one tortilla in the skillet. Sprinkle 1 cup of shredded cheddar jack cheese evenly over half of the tortilla. Layer with ½ cup of kimchi, followed by a handful of sesame leaves and a sprinkle of roasted sesame seeds. Fold the tortilla over to create a half-moon shape.
- Cook the quesadilla for about 3-4 minutes on one side until it turns golden brown and crispy. Carefully flip it over using a spatula and add another tablespoon of butter around the edges. Cook for an additional 3-4 minutes on the other side until the cheese is fully melted.
- Remove the cooked quesadilla from the skillet and place it on a cutting board. Slice it into wedges and keep warm while you repeat the process with the remaining tortillas and fillings. Serve with your favorite dipping sauces or a side of fresh salsa!
Notes
- Store leftover quesadillas in an airtight container for up to 3 days.
- Reheat quesadillas in a skillet for the best texture.
- Feel free to customize the cheese based on your preference!