This probably sounds like a weird combination, but its actually truly delicious. Do you remember a while back when I made my own kimchi? Well The Hubs gobbled up that batch faster than you can say spicy cabbage. I’m on to my second batch now (which is even better than the first!) and its going quickly too. Last week I saw HUGE heads of napa cabbage at the farmers market. I’ll go pick one of those up today in order to make another batch of kimchi for next week. I just can’t keep this stuff stocked in this house!
I’ve also been a little avocado crazy lately. I’ve been cutting back on dairy, and I find that avocados provide that creaminess that cheese would on sandwiches and such. Not to mention how cheap they’ve been lately (88 cents!) This recipe has both cheese and avocado, so its like, doubly excellent. Gotta love a healthy fat.
Kimchi and Avocado Quesadillas recipe from Sunset Magazine
- 8 flour tortillas, 7 to 8 in. in diameter
- 1 jar (14 oz.) kimchi, drained and chopped **I used homemade
- 2 cups shredded jack cheese
- 2 avocados, thinly sliced
- 1 tablespoon toasted sesame oil
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon toasted sesame seeds
- Cilantro leaves
- Top 4 tortillas evenly with kimchi, then with cheese, avocados, and remaining tortillas.
- Mix oil, vinegar, and sesame seeds in a small bowl; set aside.
- Heat a 12-in. frying pan over medium-high heat. Toast each quesadilla until lightly browned and cheese has melted, 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve with sesame dipping sauce.