Gochujang Olive Quesadillas with Quick Kimchi Slaw
Celebrate korean cuisine with this crispy dish showcasing flour tortillas, monterey jack cheese, and green olives. Flour tortillas becomes beautifully seared and incredibly flavorful. Pair with your favorite sides to round out the meal beautifully.
Time Breakdown
Ingredients (4 servings)
- 8 piecesflour tortillas, 8-inch size
- 10.71 ozmonterey jack cheese, shredded
- 3.57 ozgreen olives, sliced
- 2 tbspgochujang paste
- 2.03 fl ozmayonnaise
- 7.14 ozcabbage, shredded
- 3.57 ozkimchi, chopped
- 2 tbsprice vinegar
- 2 tbspvegetable oil, for cooking
Instructions
- 1
Make gochujang mayo: Mix gochujang paste with mayonnaise in a small bowl until smooth. Set aside.
2min - 2
Make quick kimchi slaw: Toss shredded cabbage with chopped kimchi and rice vinegar. Mix well and let sit while cooking quesadillas.
3min - 3
Spread a thin layer of gochujang mayo on one side of each tortilla. On half of the tortillas, sprinkle cheese evenly and top with sliced olives.
3min - 4
Top each filled tortilla with a second tortilla, mayo-side down, to create sandwiches. Press gently to seal.
1min - 5
Heat a large skillet over medium heat with a little oil. Cook quesadillas one at a time for 3-4 minutes per side until golden and cheese is melted.
12min - 6
Cut each quesadilla into 4 wedges. Serve hot with kimchi slaw on the side.
2min
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