Kimchi Quesadilla Recipe

Kimchi Quesadilla Recipe

How To Make Kimchi Quesadilla

This dish combines Korean food and Mexican Food. Adding kimchi to the quesadilla provides a nice depth of flavor. Make this kimchi quesadilla at home.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • ½canSpam,cubed
  • 1cupkimchi
  • 3tbspunsalted butter,divided
  • ½cupsweet corn
  • 1tspsesame oil
  • 2flour tortillas,large
  • 1cupMozzarella cheese,shredded, divided


  1. Cut the Spam into small cubes. Chop the kimchi.

  2. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the kimchi and sauté until reddish-brown in color and most of the liquid has evaporated, 4 to 5 minutes.

  3. Push the kimchi to the edges of the pan and add the Spam. Sauté for 3 to 4 minutes, until starting to crisp, then add the sweet corn and cook for another 2 to 3 minutes, until warmed through.

  4. Add the sesame oil, stir to combine, and cook for 1 minute longer, until the flavors have melded. Remove the pan from the heat and set aside.

  5. Place a tortilla in a clean medium skillet. Sprinkle ¼ cup mozzarella cheese over half of the tortilla. Add half of the kimchi and Spam mixture, top with another ¼ cup mozzarella, and fold the tortilla over.

  6. Turn the heat to medium and add 1 tablespoon of butter to the skillet. Fry the quesadilla on each side for 2 to 3 minutes, until golden and crispy and the cheese has melted. Remove from the pan and repeat with the remaining ingredients.

  7. Enjoy!


  • Calories: 785.02kcal
  • Fat: 55.82g
  • Saturated Fat: 32.21g
  • Trans Fat: 0.71g
  • Monounsaturated Fat: 16.53g
  • Polyunsaturated Fat: 3.86g
  • Carbohydrates: 38.40g
  • Fiber: 4.23g
  • Sugar: 5.87g
  • Protein: 34.56g
  • Cholesterol: 161.44mg
  • Sodium: 1501.67mg
  • Calcium: 868.85mg
  • Potassium: 905.36mg
  • Iron: 2.45mg
  • Vitamin A: 411.68µg
  • Vitamin C: 2.99mg
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