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.