Kimchi quesadillas are a great fusion of Asian and Mexican cuisine with a mix of tangy, umami flavors. The Mexican shredded cheese provides plenty of gooey, creamy texture while the chicken satisfies that savory, meat craving. This delicious 30-minute meal is perfect for busy weeknights or a quick lunch.
Not so Traditional But Crave-Worthy
The kimchi gives the whole quesadilla a sour kick; it's kind of like a salsa replacement with Asian flavors for your quesadilla. This is one of the most flavorful quesadillas I've ever had!
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.
If you're loving the kimchi fusion recipes, you should also check out my kimchi eggs, kimchi burritos and kimchi pizza. And if you want to go the extra step, you should also check out how to make kimchi.
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Ingredients
- white onion - you can substitute with yellow onion if that is what you have on hand
- kimchi - make sure you drain it well before chopping it up to avoid sogginess
- leftover cooked chicken - shredded or diced and seasoned (can try this easy slow cooker shredded Mexican chicken)
- large flour tortillas - about 8"-10" is a great size
- Mexican blend shredded cheese - you can shred some regular cheddar instead as a substitute
- cilantro and other toppings - if you don't like cilantro in your recipes simply leave it out
*Check recipe card for ingredient amounts.
Recipe Tweaks
- Beans. 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.
- More Flavor. For more flavor, you can toss the cooked chicken in some taco seasoning.
- More Filling. If you're feeling really hungry and adventurous, cook some rice (brown or white) 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.
How to Make Kimchi Quesadillas
Step 1. Sauté the veggies. Sauté the onion over medium heat until soft, about 5 minutes. Add the kimchi and cooked chicken and cook for 3 more minutes. Reserve.
Step 2. Cook the kimchi quesadillas. Over medium-low, place one tortilla in the pan and spread half of the fillings on top. Place another tortilla on top and cook for 3-4 minutes on each side, until the cheese is fully melted and tortillas are golden-brown.
Step 3. Repeat, cool and slice. Carefully remove from the pan to a cutting board. Repeat with the remaining tortillas and filling. Cool for 2 minutes and then slice each quesadilla into 4 or 8 wedges.
Step 4. Serve. Garnish the kimchi quesadillas with fresh cilantro and serve immediately with the chopped avocado, tomatoes and/or other desired toppings.
Condiment Options
- sour cream tastes amazing on kimchi quesadillas and kimchi omelettes
- easy tomatillo hot sauce
- pico de gallo
- guacamole (check out my tutorial for how to make guacamole)
- dip into white cheddar nacho cheese sauce for an extra cheesy quesadilla
- chipotle mayo sauce if you like it extra spicy
Joss' Tip
If your tortillas are not exactly the same size (this is pretty common), start with the larger one on the bottom of the pan. I find it easier to flip!
Kimchi Quesadillas FAQs
Kimchi quesadillas are a fusion dish from the countries of Mexico and North Korea. Quesadilla, meaning "little cheesy thing", originated from central and northern parts of Mexico and spread from there.
To store, cool the quesadillas first, and then place in an airtight container in the fridge for up to 3 to 4 days.
These quesadillas can also be frozen (without the fresh toppings) for up to 3 months in a freezer bag.
Reheat in the pan over medium heat or in the oven at 350°F. If they were frozen you can reheat them in the oven from frozen.
More Kimchi Recipe Creations to Try
If you tried this Fusion Kimchi Quesadillas Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Kimchi Quesadillas
Ingredients
For the Quesadillas
- 1 tablespoon canola oil
- ½ cup white onion - chopped
- 2 cups kimchi - drained and chopped
- 2 cups cooked chicken breast - shredded or diced
- 4 large flour tortillas - about 8"-10"
- 2 cups Mexican blend shredded cheese
Fresh Toppings (Optional)
- 1 avocado - chopped
- 2 tomatoes - chopped
- fresh cilantro - to garnish
- sour cream
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, stirring frequently. Remove from the pan and reserve.2 cups kimchi, 2 cups cooked chicken breast
- Turn the heat down to medium-low. Place one tortilla in the pan and spread half of the cheese and kimchi/chicken mixture 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 or 8 wedges.
- Garnish with fresh cilantro and serve immediately with the chopped avocado, tomatoes and/or other desired toppings.
Equipment
Notes
- Fridge Storage: To store, cool the quesadillas first, and then place in an airtight container in the fridge for up to 3 to 4 days.
- Freezer Storage: They can also be frozen for up to 3 months in a freezer bag.
- Reheating Instructions: Reheat in the pan over medium heat or in the oven at 350°F. If they were frozen, you can reheat them in the oven from frozen. Make sure they are heated all of the way through.
- Tip: If your tortillas are not exactly the same size (this is pretty common), start with the larger one on the bottom of the pan. I find it easier to flip.
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.
Joss says
Really flavorful and delicious! My kids love them!