kimchi chicken quesadillas

<p>It’s a fusion of flavor! Korean condiments meet Tex-Mex quesadillas, for a truly inspired twist on the craveable dish. From our <a href="https://amzn.to/4eXCzSe">Snacks cookbook</a>, these tasty hand-held roll-ups are great as a snack, mini meal, or even the center of your dinner plate. Shredded rotisserie chicken, kimchi, and green onions become the savory filling for the tortillas, along with cheddar-Monterey Jack cheese, which gets all melty to hold the filling in place. The cheese adds a richness and indulgent factor to the wraps. Served with a super-simple spicy Gochujang (pronounced, “go-choo-chang”) mayo, these little sandwiches are quick to fix and bursting amazing flavor. Unfamiliar with gochujang and kimchi? Check out our recipe tips below to learn more about them.</p><p>This is your opportunity to serve chicken in a delightfully new way! While rotisserie chicken is a great way to get to shredded cooked chicken, it’s not the only way. Use leftover cooked chicken waiting for some love in your fridge or drained, shredded canned chicken instead. These quesadillas are a snack on their own, or you can add to them to make a full meal. Pair them with crisp green salad, dressed with a creamy dressing, such as Ranch or blue cheese, and a wedge of bright red watermelon or apple slices and dinner is ready to be served.</p>

Kimchi Chicken Quesadillas

mayonnaise

Gochujang (Korean chili pepper paste)

sesame seed

chicken

kimchi (from 16-oz jar), well-drained, chopped

green onions (4 medium)

burrito-size flour tortillas (8-inch)

vegetable oil

Cheddar-Jack cheese (6 oz)

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

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.

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.

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.

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Kimchi Chicken Quesadillas

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Kimchi Chicken Quesadillas

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