Description
Kimchi, bacon and cheddar may seem like an unlikely pairing-but they combine into something irresistible in this cheesy quesadilla!
Ingredients
Scale
- 8 ounces coarsely grated sharp Cheddar cheese
- 4 slices bacon, cooked until crisp and crumbled
- 1 cup kimchi, drained and coarsely chopped
- Cilantro leaves, picked off of stem
- Four 10-inch flour tortillas, or eight 8-inch flour tortillas
- 2 tablespoons butter
SRIRACHA-LIME CREMA:
- 1/2 cup Mexican crema or sour cream
- 1 teaspoon Sriracha, plus more to taste
- Juice of 1 lime
- Kosher salt, to tastex
Instructions
- Preheat a large, 12-inch skillet over medium heat.
- Place two tortillas on a large cutting board. Sprinkle half the cheese between the two tortillas. Spread the kimchi on top of the cheese and sprinkle the bacon and cilantro over the kimchi. Top with the remaining cheese and the two tortillas, pressing down lightly. Add a small pat of butter to the skillet, spreading around to coat the bottom. Add the quesadilla, cooking for 3 to 4 minutes per side, until golden brown and crisp. Repeat with the remaining quesadilla. Keep the quesadillas warm in the oven, if necessary. Cut into wedges to serve.
- Combine all of the ingredients for the Sriracha-Lime Crema and serve on the side.
- Category: Asian, Latin-American, Make-It-Quick