Kimchi Avocado Quesadillas

Serves 4


  • 8 tortillas
  • 1 jar (14 oz.) kimchi, drained and chopped
  • 2 cups shredded jack cheese
  • 2 avocados, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons seasoned rice vinegar (or other vinegar)
  • 1 teaspoon toasted sesame seeds
  • Cilantro leaves
  • Option to add chicken or keep this recipe vegetarian!


  1. Top 4 tortillas evenly with kimchi, then with cheese, optional chicken, avocados, and remaining tortillas.
  2. Mix oil, vinegar, and sesame seeds in a small bowl; set aside.
  3. Heat a 12­in. frying pan over medium­ high heat. Toast each quesadilla until lightly browned and cheese has melted, 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve with sesame dipping sauce.

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