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Kimchi and Avocado Quesadillas





Total Time
30 mins

The spicy flavor of kimchi makes it a natural filling for quesadillas and a good contrast with mild, buttery avocado. You could also add grilled chicken or shrimp.

 

This recipe, and others like it, can be found in the article “21 Veggie-Forward Lunches You’ll Actually Look Forward to Eating Every Day.”

Fusion: Kimchi and Avocado Quesadillas (1112)




Photo: Annabelle Breakey; Styling: Karen Shinto
 8 flour tortillas, 7 to 8 in. in diameter
 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
 1 teaspoon toasted sesame seeds
  Cilantro leaves
Step 1
1

Top 4 tortillas evenly with kimchi, then with cheese, avocados, and remaining tortillas.

Step 2
2

Mix oil, vinegar, and sesame seeds in a small bowl; set aside.

Step 3
3

Heat a 12-in. 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.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories731
% Daily Value *
Total Fat 43g56%

Saturated Fat 15g75%
Cholesterol 50mg17%
Sodium 1044mg46%
Total Carbohydrate 58g22%

Dietary Fiber 11g40%
Protein 26g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.