Quesadillas with Kimchi
Crispy tortillas filled with melted cheese and spicy kimchi. Chopped coriander takes it to the next level.
Ingredients
Number of portions
Kimchi quesadillas
500 g chinese cabbage, shredded
2 tbsp Santa Maria Kimchi Spice Mix
400 g cheese, grated
10 pcs Santa Maria Wheat Tortilla 6”
Garnish
50 ml Santa Maria Sriracha Sauce
50 ml sesame seeds, roasted
50 ml fresh coriander leaves, roughly chopped
How to prepare
Stir together chinese cabbage and Kimchi Spice mix.
Let stand for 15 minutes.
After that, drain the salad in a strainer.
On one half of the tortilla, put kimchi and grated cheese.
Fold the other half over the half with cheese and kimchi, so it makes a crescent. Up until this part, the recipe can be prepared the day before.
Fry the tortilla cresents in rapeseed oil on both sides until golden brown and the cheese has melted.
Cut quesadillas into triangles, drizzle on sriracha sauce, sprinkle with roasted sesame seeds and chopped coriander.
Tip! For a more fiery feeling, cook them on the grill. Just brush a little oil on both sides and grill until the cheese has melted.
Recipe categories
Food