• Skip to main content
  • Skip to primary sidebar

In the Kitch

menu icon
go to homepage
  • Christmas
  • Guides
  • Recipe Box
  • Tutorials
  • Food Talk
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Christmas
    • Guides
    • Recipe Box
    • Tutorials
    • Food Talk
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Home » Main Course

    Published: Nov 10, 2021 · Modified: Oct 8, 2023 by Joss Dyckson · This post may contain affiliate links ·

    Kimchi Quesadillas

    Jump to Recipe

    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!

    Kimchi quesadillas on dark plate with avocado and diced tomatoes on the side.

    Table of Contents

    • Quesadilla History
    • Fusion Food Beginnings
    • Ingredients
    • How to Make it
    • Tips & Tweaks
    • Storage & Reheating
    • Kimchi Quesadilla Recipe

    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.

    Kimchi quesadillas on dark plate and a lime wedge.

    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

    1. 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.
    2. 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.
    3. 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.
    4. Serve. Garnish with fresh cilantro and serve immediately with the chopped avocado, tomatoes and/or other desired toppings.
    Kimchi quesadillas on dark plate with avocado and diced tomatoes on the side.

    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.
    A fork with a piece of kimchi quesadilla.

    Did you enjoy these fusion kimchi quesadillas? Let me know in the comments and please share the recipe!

    📋Recipe

    Kimchi quesadillas on dark plate.

    Kimchi Quesadilla Recipe

    Joss Dyckson
    These kimchi quesadillas are a great fusion of Asian and Mexican cuisine with a mix of sour, savory, and salty flavors.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Korean, Mexican
    Servings 8 wedges
    Calories 224 kcal

    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

    • Large frying pan
    • Large spatula

    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

    Calories: 224kcalCarbohydrates: 9gProtein: 17gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 324mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 199IUVitamin C: 1mgCalcium: 207mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Keyword kimchi
    Want to see our recipes in action?Subscribe to our channel on Youtube!

    HUNGRY FOR MORE? TRY OUR:

    • Banana Ketchup
    • Kimchi Tofu

    More Main Course

    • Bison meat sauce in a jar.
      Bison and Chanterelle Meat Sauce
    • Grilled PBJ sandwiches in rectangular, wooden dish.
      Grilled PBJ Sandwiches
    • Top view of bison brisket nachos in cast iron pan on cutting board.
      Bison Brisket Nachos
    • Grilled bison ribeye steak sliced on wooden serving board.
      Grilled Bison Ribeye Steaks
    15 shares
    • Share1
    • Tweet
    • Email
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Joss D author image.

    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

    More about me →

    Holiday Favorites

    • Fruit salad in dessert glass.
      Christmas Fruit Salad
    • Christmas punch in champagne glasses with wooden snowflake decorations.
      Christmas Morning Punch
    • Chocolate mug cake mix in a red mug with Christmas gift label.
      Food Gift Recipe: Fudgy Chocolate Mug Cake
    • Sliced bison roast on a white serving dish with vegetables.
      Bison Roast
    • Red, green and white sprinkles in a small jar with a red ribbon.
      Homemade Christmas Sprinkles
    • Christmas cookies stacked on light background.
      Christmas Cookies

    Popular

    • Virgin Moscow Mule in copper mugs, surrounded by sliced limes on brown-black background.
      Virgin Moscow Mule
    • Cream Cheese Frosting for Cake Pops and Cake Pop Coating in bowls.
      Cake Pop Frosting & Coating
    • Chocolate and cocoa covered coffee beans in serving tray, coffee beans layed out on wooden background.
      How to Make Chocolate Covered Coffee Beans
    • Peanut butter soup in a bowl garnished with chopped peanuts and cilantro on white wooden background.
      Peanut Butter Soup
    • Piping batter into cake pop maker cavities.
      How to Make Cake Pops with a Cake Pop Maker
    • Chocolate covered cake pops with sprinkles in glass jar.
      How to Make Cake Pops with a Mold

    Footer

    ↑ back to top

    In the Kitch

    • Privacy Policy
    • Terms & Conditions
    • Disclaimer
    • Accessibility Statement

    About

    • About
    • The Team

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 In the Kitch