It’s a fusion of flavor! Korean condiments meet Tex-Mex quesadillas, for a truly inspired twist on the craveable dish. From our Snacks cookbook, 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.
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.
Kimchi Chicken Quesadillas
- Prep Time 20 min
- Total 30 min
- Servings 4
- Ingredients 9
Ingredients
Gochujang Mayonnaise
- 1/3 cup mayonnaise
- 2 teaspoons Gochujang (Korean chili pepper paste)
- 1 teaspoon toasted sesame seed
Quesadillas
- 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)
Instructions
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Step1In small bowl, stir together Gochujang Mayonnaise ingredients: cover and refrigerate until serving.
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Step2In 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.
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Step3Heat 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.
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Step4Cook 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.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 580
- Calories from Fat
- 350
- Total Fat
- 39g
- 60%
- Saturated Fat
- 13g
- 66%
- Trans Fat
- 1/2g
- Cholesterol
- 95mg
- 31%
- Sodium
- 1020mg
- 42%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 4g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 15%
- 15%
- Calcium
- 40%
- 40%
- Iron
- 15%
- 15%
