The combination of sweet and sour taste has been something that has been on my mind during this pandemic. I enjoy kimchi, a fermented Korean spiced cabbage. It is a great probiotic and tastes wonderful alone or paired with some dishes that I have been experiencing in the kitchen. I have made this quesadilla for breakfast and lunch.
Ingredients:
Kimchi (minced or shredded)
Quesadilla (future recipe episode)
Mozzarella Cheese (shredded)
Cheddar Cheese (shredded)
Chili powder
Salt
Pepper
Scrambled Eggs or Sausage (optional, I prefer one or the other)
Jalapeños (minced)
1/3 small Onion (minced)
Method:
- Mince or shred onion, jalapeños, kimchi. If you have fresh blocks of cheese, use a cheese grater to shred them into little pieces. Combine all these ingredients into one large bowl and mix thoroughly.
- On the stove top, get two nonstick pans heated up. On the first pan, prepare some scrambled eggs or sausages with a little butter and oil or however you like to prepare them. Recently, I have been cooking scrambled eggs with a bit of soy sauce and butter. Once the sausage is cooked, remove from the heat and cut into smaller pieces and incorporate into the bowl.
- In the other pan, start warming up the tortilla on one side and then flip.
- Once, flipped, add a small cheese base to both sides of the quesadilla and, once melted, then pour the rest of the ingredients leaving enough room to close it in half. Close the quesadilla like a book and let it cook on one side before flipping.
- Once both sides are cooked, remove from the pan and slice into 4 pieces. Feel free to add some guacamole, sour cream, and salsa as you please.