An easy, light lunch that has the ideal combination of textures. Crunchy and gooey, this recipe is great for using up your leftover kimchi.
1Make the sauce by mixing all the sauce ingredients in a small bowl; set aside.
2Top 2 tortillas evenly with the cheese, then with kimchi, green onions and finally the avocados. Place remaining tortillas on top.
3Heat a 12-in. frying pan over medium-high heat. Toast each quesadilla until lightly browned and cheese has melted, about 1 to 2 minutes per side.
4Cool slightly, then slice each quesadilla into 4 wedges. Transfer to serving plates with the dipping sauce and sprinkle with cilantro.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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