What’s your go-to 15-minute make-it-from-what’s-in-the-fridge recipe? Mine is a quesadilla. Any kind of quesadilla. You’ll always find tortillas and cheese in my fridge. It’s my PB&J.
The great thing about quesadillas? They’re so easy to dress up! Whether it’s with chicken and apples, mushrooms, green chiles, or in this case, kimchi—spicy Korean pickled cabbage.
A friend of mine mentioned recently that she had had a terrific kimchi quesadilla at a local eatery, and I thought, what a great idea, why not? I found a few references online, including Roy Choi’s version of Kogi BBQ truck fame.
Wow, what a perfect combo! The spicy pickled cabbage goes great with buttery toasted flour tortillas and melted cheese.
I added avocado slices, because quesadillas are always better with avocados, some chopped parsley to brighten the flavors, and a splash of lime juice for the same reason.
So good!
Kimchi Avocado Quesadilla Recipe
Ingredients
- 2 Tbsp butter
- 1 cup cabbage kimchi, drained and chopped
- 2 flour tortillas
- 1 1/2 cup grated Monterey jack and/or cheddar cheese
- 1/2 avocado, peeled, pitted, sliced
- A dash of lime juice
- 1 Tbsp chopped fresh parsley or cilantro
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