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.
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.