Crispy flour tortillas filled with caramelized kimchi, melted cheese, and served with a tangy kimchi-sour cream sauce.
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| prepHeat a dry large nonstick skillet over medium | |||||
| 1 Tbsp unsalted butter | Cook kimchi with sugar, 5 min | Add soy sauce, cook 1 min | Assemble & cook first quesadilla, 5 min | Assemble & cook second quesadilla, 5 min | Plate, garnish with scallions & serve with sauce |
| 1 cup chopped drained kimchi | |||||
| ½ tsp sugar | |||||
| 1 tsp soy sauce | |||||
| ½ cup sour cream | Mix sour cream, kimchi juice & lime juice | Season with garlic salt | |||
| 2 Tbsp kimchi juice | |||||
| 1 lime wedge (for sauce) | |||||
| Garlic salt | |||||
| 1 10"–12"-diameter flour tortilla | |||||
| 1 cup coarsely grated Oaxaca cheese or low-moisture mozzarella (for first quesadilla) | |||||
| 1 cup coarsely grated Oaxaca cheese or low-moisture mozzarella (for second quesadilla) | |||||
| Thinly sliced scallion greens (for serving) | |||||
| 3 lime wedges (for serving) | |||||
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