8 flour tortillas
1-1½ cups kimchi, drained and roughly chopped
8 slices thick-cut bacon, chopped into roughly 1" pieces
2 cups grated monterey jack cheese
2 cups grated white cheddar cheese
Nonstick cooking spray
Optional (but recommended) toppings:
1 avocado, thinly sliced
queso fresco, crumbled
pico de gallo
bacon over medium heat in a medium pan until golden brown and fat is
rendered. Remove bacon to a paper-towel lined plate to drain. Add
kimchi to the bacon drippings and cook, stirring ocassionally, until it
starts to caramelize, about 6-8 minutes.
your quesadillas. Mix cheeses together. Sprinkle approximately ½ cup
of cheese onto a tortilla, followed by a bit of kimchi and bacon. Top
with another ½ cup of cheese and another tortilla. Repeat three more
times with remaining tortillas.
a medium sized skillet (one big enough to fit your tortillas) with
nonstick cooking spray and heat over medium heat. Cook quesadillas, one
at a time and spraying pan with nonstick spray in between each one, for
about 1-2 minutes, until tortilla is golden brown, and then carefully
flip and cook 1-2 minutes more.
Cut into wedges and serve immediately with avocado, scallions, queso fresco, pico de gallo, and/or gochujang aioli.
bacon recipe source: Chris, Shared Appetite (@sharedappetite)