Cheesy Vegy Kimchi Quesadilla

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 ooey gooey cheese, and whatever other fillings are crammed in between.  Am I right or am I right?

The kimchi quesadilla with charred scallion aioli & Korean cabbage slaw is to die for!

Kimchi Quesadilla

Nicole Kearsley

Kimchi Quesadilla – it makes complete sense! It’s just that you have never thought to put the two together before. Try it out! 

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Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course Main Course

Cuisine Asian, Korean, Vegan

Servings 2 Servings

Ingredients

  

• 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

Instructions

 

• 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.
  

Notes

*FOR QUESADILLA: Cook the quesadilla on a medium heat – that way you get a slightly crispy surface and the cheese fully melts or you can simply use quesadillas maker.

**CORN TORTILLA: You can use flour tortilla as a substitute.

***KOREAN CABBAGE SLAW: You can omit the whole Korean cabbage slaw altogether.

****GREEN ONIONS NOTE: You can either saute or oven heat the green onions.

*****SERVING: This recipe yields 26 grams of protein per serving.

Keyword plant based, vegan