📝 About This Recipe
This K-Mex masterpiece brings together the funky, fermented heat of aged Korean kimchi with the gooey, comforting decadence of a classic Mexican quesadilla. By caramelizing the kimchi in sesame oil and pairing it with a sharp blend of cheeses, we create a flavor profile that is smoky, spicy, and deeply savory. It’s a brilliant example of fusion street food that feels both adventurous and soul-warmingly familiar.
🥗 Ingredients
The Kimchi Filling
- 2 cups Napa cabbage kimchi (well-fermented/sour, drained and roughly chopped)
- 1 tablespoon Toasted sesame oil (for sautéing)
- 1 teaspoon Granulated sugar (to balance the acidity of the kimchi)
- 1 teaspoon Gochugaru (Korean chili flakes) (optional, for extra heat)
The Quesadilla Base
- 4 large Flour tortillas (10-inch burrito size)
- 1.5 cups Monterey Jack cheese (shredded for maximum melt)
- 1 cup Sharp Cheddar cheese (shredded for tanginess)
- 2 tablespoons Unsalted butter (at room temperature for pan-searing)
Gochujang Crema
- 1/2 cup Mexican Crema or Sour Cream
- 1 tablespoon Gochujang (Korean chili paste) (adjust to taste)
- 1 teaspoon Lime juice (freshly squeezed)
For Garnish
- 2 pieces Scallions (thinly sliced on a bias)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 teaspoon Toasted sesame seeds (for crunch)
👨🍳 Instructions
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1
Place the chopped kimchi in a fine-mesh strainer and press firmly with a spoon to remove excess brine. This prevents the quesadilla from becoming soggy.
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2
Heat the sesame oil in a medium skillet over medium-high heat. Add the drained kimchi and sauté for 5-7 minutes until it begins to soften and slightly caramelize.
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3
Stir in the sugar and gochugaru. Continue cooking for another 2 minutes until the kimchi is fragrant and the liquid has completely evaporated. Remove from heat and set aside.
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4
In a small bowl, whisk together the Mexican crema, gochujang, and lime juice until smooth. Transfer to a squeeze bottle or keep in the bowl for drizzling later.
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5
Wipe out your skillet or heat a large flat griddle over medium heat. Lightly butter one side of a flour tortilla and place it butter-side down on the pan.
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6
Immediately sprinkle a generous quarter-cup of the cheese blend over the entire surface of the tortilla.
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7
Spread about 1/2 cup of the cooked kimchi mixture over only one half of the tortilla.
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8
Top the kimchi with another sprinkle of cheese; this acts as the 'glue' to hold the tortilla shut.
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9
Once the cheese on the bottom starts to melt, use a spatula to fold the empty half of the tortilla over the kimchi-filled half, creating a half-moon shape.
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10
Cook for 2-3 minutes per side, pressing down gently with the spatula, until the tortilla is golden brown and crispy and the cheese is completely oozing.
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11
Repeat the process for the remaining three tortillas.
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12
Transfer the finished quesadillas to a cutting board and let them rest for 60 seconds to allow the cheese to set slightly before slicing.
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13
Cut each half-moon into three triangles using a sharp knife or a pizza cutter.
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14
Arrange on a platter, drizzle generously with the Gochujang Crema, and garnish with sliced scallions, cilantro, and sesame seeds.
💡 Chef's Tips
Always use 'old' kimchi that has been in your fridge for at least 2-3 weeks; the higher acidity makes for a much better flavor when cooked. Don't skip the sugar! It balances the fermented funk of the kimchi and aids in the caramelization process. For the best melt, shred your own cheese from a block rather than buying pre-shredded packs which contain anti-clumping starches. If you want more protein, add some leftover Bulgogi (Korean BBQ beef) or shredded rotisserie chicken along with the kimchi. Keep the heat at medium; if the pan is too hot, the tortilla will burn before the cheese in the center has a chance to melt.
🍽️ Serving Suggestions
Pair with a cold, crisp Mexican lager or a lightly sweetened Korean Barley Tea. Serve alongside a side of quick-pickled cucumbers (Oi Muchim) to provide a cool contrast to the hot quesadilla. A side of avocado slices or a simple guacamole works surprisingly well with the spicy Korean flavors. For a full K-Mex feast, serve with a side of ginger-scented Mexican red rice. Offer extra Gochujang Crema on the side for dipping.