Rock your snack routine with Korean flair


2 tablespoons butter

1 cup homemade kimchi, drained and chopped

2 8-inch flour tortillas

1 cup grated sharp cheddar

1 cup grated Monterey Jack

1 tablespoon vegetable oil

We love quesadillas. They’re quick to make, superbly satisfying and easy to handle, though they get a bum rap for being plain. These folded tortilla and cheese dreams may not pack the most flavor, but they’re a great canvas for building tasty snacks. Our quesadilla recipe seems simple. We add only kimchi to the standard ingredient list, but it brings a lot of crunch and spice and funk. The recipe makes two, but if you’re either the hungry or sharing type, you may want to double it.

Step One. Cook the kimchi

Over medium-high heat, add the butter to a saute pan. To the melted butter, add the kimchi. Stirring occasionally, cook for five minutes until the kimchi turns brown. Remove from heat.

Step Two. Build the quesadilla

In each tortilla, fill with cheese and kimchi. Fold each tortilla.

Step Three. Heat the oil

Over medium heat, add the vegetable oil and allow to come to temperature.

Step Four. Cook the quesadilla

Add the quesadillas to the skillet, cooking until each side is golden brown, and the cheese is melty. Cut quesadillas into triangles and serve immediately.

Serve immediately with fresh, chunky guacamole and organic sour cream. To turn this snack into a meal, toss in grilled chicken or prawns with some mixed vegetables. We love to use slightly larger flour tortillas and fill them up big, so they can only be cut into three or four triangles. Great on their own, try them with some rice and beans for a filling lunch.