Kimchi Quesadilla Recipe By Tasty

KIMCHI QUESADILLA RECIPE BY TASTY

Steps:

• Cut the Spam into small cubes. Chop the kimchi.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the kimchi and sauté until reddish-brown in color and most of the liquid has evaporated, 4-5 minutes.
• Push the kimchi to the edges of the pan and add the Spam. Sauté for 3-4 minutes, until starting to crisp, then add the sweet corn and cook for another 2-3 minutes, until warmed through. Add the sesame oil, stir to combine, and cook for 1 minute longer, until the flavors have melded. Remove the pan from the heat and set aside.
• Place a tortilla in a clean medium skillet. Sprinkle ¼ cup mozzarella cheese over half of the tortilla. Add half of the kimchi and Spam mixture, top with another ¼ cup mozzarella, and fold the tortilla over. Turn the heat to medium and add 1 tablespoon of butter to the skillet. Fry the quesadilla on each side for 2-3 minutes, until golden and crispy and the cheese has melted. Remove from the pan and repeat with the remaining ingredients.
• Enjoy!

KIMCHI QUESADILLAS RECIPE BY TASTY

Steps:

• Drain kimchi and roughly chop.
• Add butter to a large skillet over medium-high heat. When melted, add kimchi.
• Cook and stir for about 6 minutes until the edges of the kimchi start to turn a golden brown. Transfer to a bowl and let it cool down.
• Add the kimchi, cheese, and sesame seeds to a tortilla. Fold the tortilla in half.
• Pour oil into a large skillet over medium heat. Fry the quesadilla for about two minutes on each side, or until the tortilla has turned a golden brown and the cheese has melted.
• Serve with a garnish of diced green onions and sesame seeds. Slice into quarters.
• NOTE: Experiment with proteins by adding beef, pork, or chicken to the quesadillas. For even more of a Korean influence, try adding Korean BBQ-style proteins!
• Enjoy!

CHICKEN FAJITA QUESADILLA RECIPE BY TASTY

Steps:

• In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
• Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
• Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
• Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
• Enjoy!

KIMCHI QUESO RECIPE BY TASTY

Steps:

• Chop kimchi and place in bowl, set aside.
• In a medium saucepan, melt cheddar cheese part way (until it's mostly soft but still clumpy).
• Add the sour cream. Melt and stir until the mixture is smooth.
• Add the red pepper powder and stir until evenly integrated.
• Add kimchi and simmer until evenly mixed and smooth. The liquid from the kimchi may give the appearance that the queso is chunky, continue heating and stirring 5-10 minutes and it will smooth out.
• Serve garnished with chopped green onion. Goes great with chips, raw vegetables, or straight into the mouth via spoon.
• Enjoy!

AIR FRYER CRISPY KIMCHI FRIED RICE BALLS RECIPE BY TASTY

Steps:

• In a medium bowl mix together the kimchi fried rice and grated mozzarella until combined.
• Scoop 4 tablespoons of the fried rice mixture onto a sheet of plastic wrap and flatten with the back of a spoon. Place a cube of mozzarella in the center, then wrap tightly in the plastic wrap shape the rice into a ball, completely encasing the cheese. Repeat with the remaining ingredients; you should have 8 rice balls total.
• Chill the rice balls in the refrigerator for at least 1 hour, up to overnight.
• Preheat the air fryer to 390°F (198°C).
• Place 4 of the rice balls in the air fryer and cook for 10 minutes, until crispy and golden brown. Repeat with the remaining rice balls.
• Serve hot.
• Enjoy!