Warm, toasty quesadillas with a Korean twist! This recipe for kimchi and vegan cheese quesadillas will result in the most beautiful half Korean, half Mexican food baby.
I recently shared (here) that I have only just jumped on the kimchi bandwagon. I had been meaning to try it for a while, not just because it was such an on-trend food from 2015, but because it is packed full of vitamins, minerals and probiotics. Probiotics help foster a healthy tummy environment, so if you're like me and have digestive problems, kimchi is worth a try! I wouldn't go so far as to say this recipe is healthy though..the cheese adds a tasty, albeit naughty factor to this quesadilla hybrid.
Now I know kimchi and cheese might seem like an odd combination but hear me out! It's an amazing rich combo of spicy, creamy, salty and crunchy. Then topped with homemade mayo - you might want to make double the recipe! Just sayin.
I've used corn tortillas as they're gluten free but if that doesn't worry you then you can use either corn or flour tortillas. I frustratingly failed at numerous attempts to make gluten free tortillas from scratch. If anyone has a foolproof recipe for this, please share!
Makes 2 small quesadillas
INGREDIENTS
- 2 small white corn tortillas*
- 8 slices of cheddar-style vegan cheese (I used Tofutti American Cheese Slices)
- 2/3 cups garlic kimchi
- Homemade mayo for dipping (recipe below or full post here).
*The Woolworths Free From Gluten White Corn Tortillas are much smaller than the average tortilla so the serving quantity of two quesadillas here is closer to one standard sized quesadilla.
- 2 small white corn tortillas*
- 8 slices of cheddar-style vegan cheese (I used Tofutti American Cheese Slices)
- 2/3 cups garlic kimchi
- Homemade mayo for dipping (recipe below or full post here).
*The Woolworths Free From Gluten White Corn Tortillas are much smaller than the average tortilla so the serving quantity of two quesadillas here is closer to one standard sized quesadilla.
RECIPE
1. Preheat a large frying pan on medium heat.
2. Warm tortilla wrap in pan for a few seconds (I sprayed a small amount of coconut oil since my pan wasn't non-stick).
3. Place 2 slices of cheese on one half of the tortilla.
4. Spoon 1/3 cup of kimchi on top of the cheese.
5. Place 2 slices of cheese on top of the kimchi.
6. When cheese begins to melt, fold the tortilla in half (folding the uncovered half of the tortilla onto the filling covered half).
7. Cook for 3-4 minutes or until golden brown.
8. Cut quesadilla into wedges then serve with vegan mayo.
1. Preheat a large frying pan on medium heat.
2. Warm tortilla wrap in pan for a few seconds (I sprayed a small amount of coconut oil since my pan wasn't non-stick).
3. Place 2 slices of cheese on one half of the tortilla.
4. Spoon 1/3 cup of kimchi on top of the cheese.
5. Place 2 slices of cheese on top of the kimchi.
6. When cheese begins to melt, fold the tortilla in half (folding the uncovered half of the tortilla onto the filling covered half).
7. Cook for 3-4 minutes or until golden brown.
8. Cut quesadilla into wedges then serve with vegan mayo.
Makes 1/2 cup mayo
Unless you are The Biggest Mayo Fiend, you shouldn't need 1/2 cup of mayo for 2 quesadillas. Why not make it or the full recipe (2 cups) anyway and keep the rest in the fridge for later?
Homemade Vegan Mayo
- 1/4 cup raw cashews (preferably soaked for 2+ hours - the longer soaked the creamier)
- 6 tablespoons olive oil
- 2 tablespoons water
- 1/2 teaspoon mustard
- 1/4 teaspoon garlic, minced
- 1/2 tablespoon lemon juice
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon sweetener (I used rice malt syrup)
- Pinch of salt
See the original recipe here to make 2 cups of vegan mayo and save some for later!
- 1/4 cup raw cashews (preferably soaked for 2+ hours - the longer soaked the creamier)
- 6 tablespoons olive oil
- 2 tablespoons water
- 1/2 teaspoon mustard
- 1/4 teaspoon garlic, minced
- 1/2 tablespoon lemon juice
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon sweetener (I used rice malt syrup)
- Pinch of salt
See the original recipe here to make 2 cups of vegan mayo and save some for later!
RECIPE
1. Place all ingredients in a food processor or blender and mix until smooth and creamy. Taste and adjust seasoning accordingly.
2. Refrigerate in an airtight container.
Please note: The mixture will thicken as it cools down. Add more water for a runnier consistency.
1. Place all ingredients in a food processor or blender and mix until smooth and creamy. Taste and adjust seasoning accordingly.
2. Refrigerate in an airtight container.
Please note: The mixture will thicken as it cools down. Add more water for a runnier consistency.
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If you tried this recipe I'd love to hear from you. Use the hashtag #chelseycrafts on Instagram or post in the comments form below.
I definitely want to start cooking with kimchee. My fiancé has terrible indigestion issues and I wonder if it would be good for him!
ReplyDeleteI tried original kimchi years ago. I agree it's healthy :) Your recipe is very innovative! I haven't had much success making any type of tortillas from scratch! Your homemade vegan mayo looks great :)
ReplyDeleteThanks Duni :) One day I will figure out a good tortilla recipe!
DeleteLooks tasty. First time hearing of Kimchi. Off to find out more! Thanks for sharing.
ReplyDeleteThis is interesting! I'll make these kimchi quesadillas! YUM!
ReplyDelete