Quesadillas are always one of our go-to quick and easy lunches or dinners, which can be made with the simplest of ingredients or jazzed up to impress. Quesadillas are incredible anyway, but add kimchi and, oh my, you won't go back.
We like to fry our quesadillas in butter in a frying pan for a crisp finish, but you can also just give 'em a quick blast in the microwave for an even quicker meal. We also regularly make quesadillas with our Mexicana Kraut which has latin-american inspired flavours of lime, jalapenos and oregano so goes great with guacamole, salsa and some fresh coriander.
Ingredients (serves 2-3)
Cheese x 200g, grated - we use a mix of extra mature cheddar and mozzarella
Crafty Kimchi x 2tbsp per quesadilla
Black or kidney beans x 3tbsp per quesadilla
Flour or corn tortillas x 6
To serve: chopped coriander, salsa, sour cream, guacamole, extra kimchi or kraut
Heat a small amount of butter or oil in a frying pan over a medium heat while you prepare the first quesadilla.
Lay one tortilla on a plate, sprinkle with cheese, then top with the kimchi and beans, spreading everything out evenly.
Transfer this carefully to your hot pan and top with another tortilla. Pushing the edges together to make a tight seal.
Cook for a few minutes until the bottom tortilla is golden and crispy then carefully flip to cook the other side, pushing the top down with a fish slice.
When the second side is golden and the cheese is melted transfer to a plate, cool for a minute before cutting and serve with your optional extras.