Kimchi and Tomato Quesadillas

I love spicy food! It doesn’t matter where it comes from – as long as its vegetarian…I am in. There is a local kimchi company in Denver the bottles vegan kimchi. This recipe is inspired by Virgils passion of tasty smelly food and my love of quesadillas! People don’t realize that this is an amazing probiotic that helps keep your guy healthy. A traditional korean side – it is taking up the main stage for this recipe!

Recipe Serves 1:

~1/2 cup of kimchi ( I prefer vegan kream kimchi)

~1 cup of white cheddar or any mild cheese of your choice

~ 2 medium flour tortillas or 1 large

~ 1/4 cup chopped onions

~1 Sliced medium tomato

~1 Tablespoon ketchup ( the secret ingredient!)

~ 3 Tablespoons cooking oil

Cooking and Assembly

1) Chop up kimchi into small pieces. Diced is my preferred size. Same size for the onions. The tomato should be in slices

2) Add 2 tablespoons of oil in sauce pan – heat up pan and spread oil around. Add onions, kimchi, and ketchup. Stir until kimchi has soften. It will shrink a little bit – that is what you want! Then transfer to a separate plate

3) Next add 1 tablespoon oil to original pan. Make sure it is on medium heat. Lay down tortilla flat in pan. Next add ingredients to 1/2 of the tortilla. Add cheese (1/2 the amount if you are using 1 of 2 medium and all if it is large), add a few slices tomato, kimchi mixture. Let cook for 1 minute. Close tortilla that does not have filling. This makes it easier to handle.

4) Cut into pieces and serve. Option is to eat with sour cream!

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