With Charred Scallion Aioli & Korean Cabbage Slaw
Cheese is love, Kimchi is life!
You can never go wrong with quesadillas at dinner. Adding in authentic Korean kimchi and charred scallion aioli & Korean cabbage slaw? 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
The kimchi quesadilla with charred scallion aioli & Korean cabbage slaw is to die for!
- 4 Scallions
- 1 tablespoon Capers
- 1 clove Garlic
- 1/4 cup Vegenaise
- 1 Lime
- 3 ounces Carrot
- 4 ounces Red Cabbage
- 2 teaspoons Togarashi
- 1 can Black Beans
- 5 ounces Kimchi
- 4 Corn Tortillas
- 1/4 cup Vegan Mozzarella
- 4 teaspoons Vegetable Oil 1 tbsp + 1 tsp
- 1 teaspoon Salt & Pepper To taste
- Set the broiler on high. Trim the scallions and transfer them to a baking sheet. Toss with 1 tsp vegetable oil and sprinkle with salt and pepper. Broil until charred in places, about 2 to 4 minutes, then cool.
- Finely mince the capers and garlic. Roughly chop the scallions. To a small bowl, add the capers, scallions, Vegenaise, and juice from half the lime. Stir the charred scallion aioli to combine.
- Peel and shred the carrot on the largest side of a box grater into a large bowl. Add the shredded cabbage, just ½ tsp of the togarashi, 1/4 tsp salt, and juice from the remaining half of the lime. Toss Korean cabbage slaw to coat.
- Place a large skillet over medium heat. Reserve ¼ cup of the liquid from the black beans and drain the rest. Add the black beans and the 1/4 cup reserved liquid to the skillet along with as much or as little of the remaining togarashi as you’d like.
- Cook beans until they are mashable, about 5 to 7 minutes. Mash black beans into a spreadable paste and season with salt.
- Drain any liquid from the kimchi and roughly chop. Lay 2 corn tortillas flat on a work surface and top with the mashed beans, spreading them out to the edges. Layer on the kimchi and shredded mozzarella. Top with remaining tortillas, and press to seal.
- Clean the large nonstick skillet and return it to medium heat with 2 tsp vegetable oil. Once the oil is hot, add the first quesadilla. Cook until the bottom is lightly brown, about 2 to 3 minutes, then carefully flip to brown the other side, another 2 to 3 minutes. Transfer to a plate and repeat with another 1 tsp vegetable oil and the remaining quesadilla.
- Cut each quesadilla into 4 pieces and divide between plates. Serve with charred scallion aioli and Korean cabbage slaw.