Egg and Kimchi Quesadilla

Why You’ll Love This Recipe

Egg and Kimchi Quesadilla is a fun and delicious twist on the traditional quesadilla. The eggs add creaminess and richness, while the kimchi provides a spicy, tangy punch that balances perfectly with the melted cheese. The crispy tortilla adds the ideal texture to this hearty dish, making each bite a perfect mix of crunchy, creamy, spicy, and savory. Whether you’re a fan of kimchi or just love experimenting with flavors, this quesadilla is sure to be a new favorite in your recipe collection.

Ingredients

• 2 large eggs

• 2 small flour tortillas (or larger, if preferred)

• 1/4 cup shredded cheese (cheddar, mozzarella, or a blend)

• 1/4 cup kimchi, chopped (more if you like it spicy!)

• 1 tablespoon butter or oil (for cooking)

• 1 tablespoon soy sauce (optional, for extra umami)

• Salt and pepper, to taste

• Fresh cilantro (optional, for garnish)

• Sriracha or hot sauce (optional, for added spice)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the eggs: Crack the eggs into a bowl and beat them until fully combined. If you like, add a splash of soy sauce for a deeper flavor, then season with a pinch of salt and pepper.

2. Cook the eggs: Heat a non-stick skillet over medium heat and add the butter or oil. Once hot, pour in the beaten eggs and cook, stirring occasionally, until scrambled and fully cooked. Remove the eggs from the pan and set aside.

3. Toast the tortillas: In the same skillet, lightly toast the tortillas over medium heat, one at a time, for about 1 minute per side until golden and slightly crispy. You can also add a little butter or oil to the skillet for extra flavor.

4. Assemble the quesadilla: Place one of the toasted tortillas on a flat surface. Layer with the scrambled eggs, chopped kimchi, and shredded cheese. Top with the second tortilla.

5. Cook the quesadilla: Return the quesadilla to the skillet and cook over medium heat for about 2-3 minutes per side, or until the tortilla is crispy and the cheese has melted. Press down slightly with a spatula to help it brown evenly.

6. Serve: Once the quesadilla is golden and crispy on both sides, remove from the skillet. Slice into wedges and serve hot. Garnish with fresh cilantro and drizzle with sriracha or hot sauce for an extra kick, if desired.

Servings and timing

• Servings: 1-2

• Preparation time: 5 minutes

• Cooking time: 10 minutes

• Total time: 15 minutes

Variations

• Vegetarian: Keep it vegetarian by simply omitting any meat and focusing on the kimchi, eggs, and cheese.

• Spicy: For extra heat, add some sliced jalapeños, or drizzle more sriracha inside the quesadilla before closing it.

• Add protein: For a heartier version, add cooked chicken, beef, or even bacon inside the quesadilla to elevate the flavor.

• Different cheese: Use a variety of cheese like pepper jack, Gouda, or even a creamy cheese like cream cheese for a richer texture.

Storage/Reheating

• Storage: Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days.

• Reheating: To reheat, place the quesadilla in a skillet over medium heat until warmed through and crispy again. You can also microwave it, but the texture won’t be as crispy.

FAQs

1. Can I use a different type of kimchi?

Yes, you can use any type of kimchi, whether it’s mild or spicy, or even a vegan version of kimchi if you prefer.

2. Can I make this quesadilla in advance?

Yes, you can prepare the components of the quesadilla (scrambled eggs, toasted tortillas, and kimchi) ahead of time and assemble them later for a quick meal.

3. Can I make this dish with gluten-free tortillas?

Yes, you can substitute flour tortillas with gluten-free tortillas to make this dish gluten-free. There are many great gluten-free options available at the store.

4. Can I add vegetables to the quesadilla?

Absolutely! Feel free to add sautéed mushrooms, bell peppers, onions, or spinach to the quesadilla for extra flavor and nutrition.

5. Can I use tofu instead of eggs?

Yes, for a vegan version, you can scramble tofu with seasonings and soy sauce to create a tofu-based “egg” mixture that works perfectly in this recipe.

6. Can I freeze this quesadilla?

Yes, you can freeze the assembled quesadilla (before cooking). Wrap it tightly in plastic wrap or foil and store it in the freezer for up to 2 months. When ready to eat, cook it from frozen in a skillet or bake it in the oven until heated through and crispy.

7. How do I make sure the quesadilla stays crispy?

To ensure your quesadilla is crispy, cook it on medium heat, pressing down slightly with a spatula. Be sure to cook it long enough on each side to allow the cheese to melt and the tortilla to brown without burning.

8. Can I use a different type of cheese?

Yes, you can use any cheese you like! Cheddar, pepper jack, or mozzarella work well in this recipe. For a more intense flavor, try using feta or a sharp blue cheese.

9. Can I make this dish spicier?

Yes, to increase the spice level, you can add sliced jalapeños, a spicier chili paste, or more sriracha to the filling.

10. Can I serve this with a dipping sauce?

Yes, a dipping sauce like soy sauce, sriracha mayo, or a simple garlic yogurt dip would pair beautifully with this quesadilla.

Conclusion

Egg and Kimchi Quesadillas are a fun, flavorful, and satisfying twist on a classic favorite. The fusion of savory, spicy, and creamy elements from the eggs, kimchi, and cheese creates a unique and tasty experience. Whether for a quick meal or a creative snack, this quesadilla is sure to impress. It’s easy to customize, making it a versatile dish that everyone will love. Enjoy this exciting blend of Korean and Mexican flavors in just a few simple steps!