Kimchi Chicken Quesadillas

Name: Kimchi Chicken Quesadillas
Prep time: 20 min
Total time: 30 min
Ingredients: 1/3 cup mayonnaise; 2 teaspoons Gochujang (Korean chili pepper paste); 1 teaspoon toasted sesame seed; 1 1/2 cups shredded deli rotisserie chicken; 1 cup kimchi (from 16-oz jar), well-drained, chopped; 1/4 cup thinly sliced green onions (4 medium); 4 burrito-size flour tortillas (8-inch); 1 tablespoon vegetable oil; 1 1/2 cups finely shredded Cheddar-Jack cheese (6 oz)

www.bettycrocker.com

Your recipes

Prep Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Betty Crocker Kitchens

kimchi chicken quesadillas

Ingredients

Remove All · Remove Spices · Remove Staples

1/3 cup mayonnaise2 teaspoons Gochujang (Korean chili pepper paste)1 teaspoon toasted sesame seed1 1/2 cups shredded deli rotisserie chicken1 cup kimchi (from 16-oz jar), well-drained, chopped1/4 cup thinly sliced green onions (4 medium)4 burrito-size flour tortillas (8-inch)1 tablespoon vegetable oil1 1/2 cups finely shredded Cheddar-Jack cheese (6 oz)

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In small bowl, stir together Gochujang Mayonnaise ingredients: cover and refrigerate until serving.

Step 2

In medium microwaveable bowl, mix chicken and kimchi; cover with plastic wrap. Microwave on High for 1 to 1 1/2 minutes, or until heated through. Stir in green onion.

Step 3

Heat nonstick griddle over medium-low heat. Brush one side of two of the tortillas with some of the oil; place oil-side down onto griddle, 2 inches apart. Top each tortilla with 1/3 cup of the cheese. Top with chicken, spreading evenly over cheese. Sprinkle each with remaining cheese; top with another tortilla. Brush tops of tortillas with remaining oil.

Step 4

Cook for 4 to 6 minutes, turning once, until tortilla is golden brown and crisp, and cheese is melted. Cut each quesadilla into 6 wedges. Serve with Gochujang Mayonnaise.