Korea x Mexico

Kimchi cheese quesadillas

Name: Kimchi cheese quesadillas
Total time: 20 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 large flour tortilla; 3/4 cup squeezed and chopped napa cabbage kimchi; 1 tbsp butter; 1 1/4 cups grated cheddar cheese; 3/4 cup grated mozzarella; 3 stalks sliced spring onion (green onion, scallion); 1/3 cup sour cream; 1 tbsp gochujang; 1/2 lime juiced lemon; 1 tsp sesame seeds

Melted cheese, fizzy kimchi, crisp tortilla. A three way handshake.

20 minTime

19 gProtein each

mediumSpice

The fridge raid hero2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

453kcalsame

19 gproteinsame

3 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Flour tortilla4 large

Napa cabbage kimchi¾ cup, squeezed and chopped

Butter1 tbsp

Cheddar cheese1¼ cups, grated

Mozzarella¾ cup, grated

Spring onion (green onion, scallion)3 stalks, sliced

Sour cream⅓ cup

Gochujang1 tbsp

Lemon½ lime, juiced

Sesame seeds1 tsp

Method

5 steps

1Fry the chopped kimchi in the butter in a pan on medium heat for 3 minutes.
2Whisk the sour cream, gochujang and lime juice into a dip.
3Lay a tortilla flat. Cover one half with cheddar and mozzarella, kimchi and spring onion, then fold.
4Cook in a dry pan on medium low heat for 2 to 3 minutes a side, pressing with a spatula.
5Rest 1 minute, cut into 3 wedges each and sprinkle with sesame. Serve with the dip.

Serve it like this

Stack the wedges in a tilted fan on a board with the dip in a small bowl. Scatter sesame and spring onion across the top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea x Mexico

Kimchi cheese quesadillas

Melted cheese, fizzy kimchi, crisp tortilla. A three way handshake.

20 minTime

19 gProtein each

mediumSpice

The fridge raid hero2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

453kcalsame

19 gproteinsame

3 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Flour tortilla4 large

Napa cabbage kimchi¾ cup, squeezed and chopped

Butter1 tbsp

Cheddar cheese1¼ cups, grated

Mozzarella¾ cup, grated

Spring onion (green onion, scallion)3 stalks, sliced

Sour cream⅓ cup

Gochujang1 tbsp

Lemon½ lime, juiced

Sesame seeds1 tsp

Method

5 steps

1Fry the chopped kimchi in the butter in a pan on medium heat for 3 minutes.
2Whisk the sour cream, gochujang and lime juice into a dip.
3Lay a tortilla flat. Cover one half with cheddar and mozzarella, kimchi and spring onion, then fold.
4Cook in a dry pan on medium low heat for 2 to 3 minutes a side, pressing with a spatula.
5Rest 1 minute, cut into 3 wedges each and sprinkle with sesame. Serve with the dip.

Serve it like this

Stack the wedges in a tilted fan on a board with the dip in a small bowl. Scatter sesame and spring onion across the top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kimchi cheese quesadillas

Make it your way

Ingredients

Method

Kimchi cheese quesadillas

Make it your way

Ingredients

Method

Make it a meal