You can never go wrong with quesadillas at dinner. Adding in authentic Korean kimchi and thick-cut bacon? It’s a whole new level of flavor awesomeness and an easy way to introduce your family to Korean flavors!
I’ve never had a bad quesadilla. I mean, even bad quesadillas are still good quesadillas. It’s pretty hard to ruin a beautiful sandwich of flour tortillas, melted ooey gooey cheese, and whatever other fillings are crammed inbetween. Am I right or am I right?
Of course some quesadillas are better than others. I’ve grown pretty close to the Buffalo Chicken Quesadillas with Avocado Ranch Sauce. We’re BFF’s. And although I kind of feel bad for sneaking around behind its back with these Kimchi-Bacon Quesadillas, I kind of don’t. Because there’s plenty of quesadilla love to go around in this house.
And listen, I feel the need to remind you. It’s not too late to enter the Mother-In-Law’s Kimchi giveaway! What’s that, you ask? It’s basically your opportunity to win 2 jars of small-batch, artisan kimchi awesomeness from Mother-In-Law’s Kimchi.
No, not my actual mother-in-law. That would be weird. She’s never even heard of kimchi. It’s an actual company, located right here in New York. Check them out here.
And if it’s your first time encountering this traditional Korean staple, your in good hands with this recipe. You can’t get much safer than cooking the kimchi in bacon fat (the cooking process tames the flavor of the fiery, fermented cabbage) and surrounding it with crispy golden-brown bacon and loads of cheese.
Kimchi – Bacon Quesadillas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4 1x
- 8 Flour Tortillas
- 1 – 1 1/2 cups kimchi, drained and roughly chopped
- 8 slices thick-cut bacon, chopped into roughly 1″ pieces
- 2 cups grated monterey jack cheese
- 2 cups grated white cheddar cheese
- Nonstick cooking spray
- Optional (but recommended) toppings:
- 1 Avocado, thinly sliced
- Scallions, chopped
- Queso Fresco, crumbled
- Pico de Gallo
- Gojuchang Aioli
- Cook bacon over medium heat in a medium pan until golden brown and fat is rendered. Remove bacon to a paper-towel lined plate to drain. Add kimchi to the bacon drippings and cook, stirring ocassionally, until it starts to caramelize, about 6-8 minutes.
- Build your quesadillas. Mix cheeses together. Sprinkle approximately 1/2 cup of cheese onto a tortilla, followed by a bit of kimchi and bacon. Top with another 1/2 cup of cheese and another tortilla. Repeat three more times with remaining tortillas.
- Spray a medium sized skillet (one big enough to fit your tortillas) with nonstick cooking spray and heat over medium heat. Cook quesadillas, one at a time and spraying pan with nonstick spray inbetween each one, for about 1-2 minutes, until tortilla is golden brown, and then carefully flip and cook 1-2 minutes more.
- Cut into wedges and serve immediately with avocado, scallions, queso fresco, pico de gallo, and/or gochujang aioli.