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Kimchi – Bacon Quesadillas

  • Total Time: 30 minutes
  • Yield: Serves 4 1x


  • 8 Flour Tortillas
  • 11 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


  1. 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.
  2. 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.
  3. 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.
  4. Cut into wedges and serve immediately with avocado, scallions, queso fresco, pico de gallo, and/or gochujang aioli.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes