Kimchi Quesadilla

33 85 958
Ingredients Minutes Calories
Prep Cook Servings
1 h 10 min 15 min 5
Kimchi Quesadilla
Health Highlights


2 cabbage Napa cabbage, raw
1 pinch Salt (to taste)
1 tbsp Water (as needed)
100 gm Rice flour, white
50 ml Water
20 gm Fish sauce
1 small Yellow onion (julienned)
200 gm Garlic (minced)
1 large Pear, asian (peeled, cored)
200 gm Hot Pepper Bean Paste/Gochujang
25 gm Granulated sugar
1 radish Daikon Radish
2 medium Carrots (julienned)
1 medium leek(s) Leek (finely sliced)
225 gm Tomatillo
450 gm Plum tomatoes
1 pepper(s) Red chili pepper (also chile or chilli)
300 ml Kimchi juice
3 medium Yellow onion
50 gm Sesame seeds
1/4 tsp Paprika
1 dash Cayenne pepper (to taste)
1/4 tsp Oregano, dried
1/4 tsp Onion powder
1/4 tsp Garlic powder
1/4 tsp Cumin
1/2 medium pepper(s) Red bell pepper (julienned)
1/2 medium Yellow onion
50 gm Sweet yellow corn
100 ml Sesame oil
50 gm Tofu, regular, firm (sauteed with salt, pepper and sesame oil)
1/2 cup Pepper jack cheese
5 medium tortilla(s) Whole wheat tortilla


Cut cabbages in half. Submerge in a bowl of salt water, using approximately 1/4 cup of salt per litre of water. Soak for 30-60 minutes, until cabbage loosens.

Rub salt on the cabbage leaf by leaf, salting the outer layers less than the inner layers. Rinse cabbage with water and squeeze water off from cabbage.

Combine sweet rice flour and 50 milliliters of water in a small pot. Bring to a boil, whisking vigorously. When finished, the texture should be like glue. Leave to cool to room temperature.

In a food processor, puree the fish sauce, onion, garlic, ginger, and pear. Add chili pepper and sugar. Add the sweet rice flour mixture.

Mix the radish, carrots, leek, and green onions into the mixture. Stuff into the loosened cabbage. Place in an airtight container, and ferment at room temperature for three days (or 5 days if the weather is cold). This is your Kimchi.

Roast the tomatillos and tomatoes. Add the Kochujang, Kimchi juice, and onions. Bring to a boil, then simmer until the onions are tender.

Strain, preserving the liquids. Puree the solids, adding the preserved liquid if they are too thick. Season with salt and add the sesame seeds. This is your Salsa Roja.

Mix the remaining spices: paprika, cayenne, oregano, onion powder, garlic powder, and cumin. Sauté the bell pepper, onions, and corn with the spice mixture.

Sauté the tofu with salt, pepper and the sesame oil until lightly browned.

To assemble: Lay out the tortillas. Cover half of the tortilla with half of the cheddar cheese, vegetables, tofu, and Kimchi. Top with the remaining cheddar. Fold the tortillas in half.

Heat oil in a 12-inch skillet on high until just smoking. Add a tortilla, and reduce heat to medium-low. Flip once the cheese begins to melt. Bring the heat up to high for 20 seconds, then return the heat to medium-low and let the tortilla sit for one more minute. Repeat for the remaining tortillas.

Garnish with Salsa Roja and sesame seeds.

Nutrition Facts

Per Portion

Calories 958
Calories from fat 344
Calories from saturated fat 84
Total Fat 38 g
Saturated Fat 9.3 g
Trans Fat 0
Polyunsaturated Fat 11.4 g
Monounsaturated Fat 11.2 g
Cholesterol 14.4 mg
Sodium 4419 mg
Potassium 2125 mg
Total Carbohydrate 136 g
Dietary Fiber 30 g
Sugars 34 g
Protein 33 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.6
Meat Alternative 0.4
Milk Alternative 0.3
Vegetables 13.6

Energy sources


Meal Type(s)