A kimchi quesadilla is a great fusion of Asian and Mexican cuisine with its mix of sour, savory, and salty flavors. The Mexican shredded cheese provides plenty of gooey, creamy texture while the chicken satisfies that savory, meat craving. The kimchi gives the whole quesadilla a sour kick; kind of like you added salsa to your quesadilla.
This delicious 30-minute meal is perfect for busy weeknights or a quick lunch. Here are some tips and information on how to make and enjoy these kimchi quesadillas!
Quesadilla History
Quesadilla, meaning “little cheesy thing”, originated from central and northern parts of Mexico and spread from there. But who is actually responsible for the creation of the quesadilla? No one really knows for certain.
Spanish settlers had their turnovers, but the Aztecs were already baking corn tortillas stuffed with squash and pumpkin as a dessert, so it is narrowed down to these two groups. Southern regions of Mexico are where cheese-stuffed quesadillas were first seen.
Some of the most common traditional ingredients in quesadillas are cheese, mushrooms, potatoes, chicken, chiles, Mexican herbs and chorizo (one of my personal favorites). Now, we see a whole new world of quesadilla fillings, including this kimchi version.
Fusion Food Beginnings
How did fusion food start? It is impossible to give an exact date, because the practice has been going on since the beginning of trading. However, its popularity is believed to have been started by Wolfgang Puck in 1983 with his Asian fusion recipes such as wonton-wrapped chicken salad.
Afterwards, other creations from a variety of restaurants were introduced, like chicken chipotle pasta, foie gras with mango and ginger sauce, and now kimchi quesadillas. If you're loving the kimchi fusion recipes, you can check out our kimchi eggs.
Ingredients
- canola oil - for sautéing
- white onion
- kimchi - make sure you drain it well before chopping it up
- leftover cooked chicken - shredded or diced
- large flour tortillas - about 8”-10”
- Mexican blend shredded cheese
- toppings: avocado, tomatoes and fresh cilantro
How to Make it
- Sauté the veggies. Heat a large non-stick frying pan to medium heat. Add the canola oil and sauté the onion until soft, about 5 minutes. Add the kimchi and cooked chicken and cook for 3 more minutes. Reserve.
- Cook the quesadillas. Turn the heat down to medium-low. Place one tortilla in the pan and spread half of the cheese and kimchi mix on top. Place another tortilla on top. Press it down gently with a small lid or spatula and cook for 3-4 minutes on each side, until the cheese is fully melted and tortillas are golden-brown.
- Repeat. Carefully remove from the pan to a cutting board with a large spatula. Repeat with the remaining tortillas and filling. Cool for 2 minutes and then slice each quesadilla into 4 wedges.
- Serve. Garnish with fresh cilantro and serve immediately with the chopped avocado, tomatoes and/or other desired toppings.
Tips & Tweaks
If you wish to add more ingredients into your kimchi quesadilla, beans are a popular choice. Black beans are my favorite, but you can also use kidney, pinto, or edamame to match the Asian cuisine.
For more flavor, you can toss the cooked chicken in some taco seasoning. If you’re feeling really hungry and adventurous, cook some rice and add it into your quesadilla. It matches with both the Asian and Mexican cuisine, it is easy to mix in, and will soak up the flavors.
Storage & Reheating
- To store, cool the quesadillas first, and then place in an airtight container in the fridge for up to 5 days.
- They can also be frozen for up to 3 months in a freezer bag.
- Reheat in the pan or in the oven at 350°F.
Did you enjoy these fusion kimchi quesadillas? Let me know in the comments and please share the recipe!
📋Recipe
Kimchi Quesadilla Recipe
Ingredients
- 1 tablespoon canola oil
- ½ cup white onion - chopped
- 2 cups kimchi - drained and chopped
- 2 cups cooked chicken - shredded or diced
- 4 large flour tortillas - (about 8”-10”)
- 2 cups Mexican blend shredded cheese
Toppings:
- 1 avocado - chopped
- 2 tomatoes - chopped
- fresh cilantro - to garnish
Instructions
- Heat a large non-stick frying pan to medium heat. Add the canola oil and sauté the onion until soft, about 5 minutes.1 tablespoon canola oil, ½ cup white onion
- Add the kimchi and cooked chicken and cook for 3 more minutes. Reserve.2 cups kimchi, 2 cups cooked chicken
- Turn the heat down to medium-low. Place one tortilla in the pan and spread half of the cheese and kimchi mix on top.
- Place another tortilla on top. Press it down gently with a small lid or spatula and cook for 3-4 minutes on each side, until the cheese is fully melted and tortillas are golden-brown.
- Carefully remove from the pan to a cutting board with a large spatula. Repeat with the remaining tortillas and filling.
- Cool for 2 minutes and then slice each quesadilla into 4 wedges.
- Garnish with fresh cilantro and serve immediately with the chopped avocado, tomatoes and/or other desired toppings.
Equipment
Notes
- To store, cool the quesadillas first, and then place in an airtight container in the fridge for up to 5 days.
- They can also be frozen for up to 3 months in a freezer bag.
- Reheat in the pan or in the oven at 350°F.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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