Kimchi, Bacon and Cheddar Quesadillas are the combination that might never have been. You might even be thinking…it sounds gross, ewww kimchi?!, I’ve heard stories about how they make that stuff, and with cheese?!, you cray.
But ohmygosh, it was so good that I made it two days in a row. Give kimchi a try. I’m guessing I don’t have to convince you of the merits of cheddar and bacon, so there’s redeemers in this recipe if you’re still not sure. Dip these in some spicy, tangy sour cream because who can eat anything tortilla-based without sour cream?! Not me.
Today, I’ve been preparing a French feast for I’m-not-even-sure-how-many-people in honor of a trip to France that commences in T-14 days and I’m pooped. I could really go for one of these right now. Will you make one for me????
Kimchi, Bacon and Cheddar Quesadillas
Yield: 2 to 4 servings
8 ounces coarsely grated sharp Cheddar cheese
4 slices bacon, cooked until crisp and crumbled
1 cup kimchi, drained and coarsely chopped
Cilantro leaves, picked off of stem
Four 10-inch flour tortillas, or eight 8-inch flour tortillas
2 tablespoons butter
1/2 cup Mexican crema or sour cream
1 teaspoon Sriracha, plus more to taste
Juice of 1 lime
Kosher salt, to taste
Preheat a large, 12-inch skillet over medium heat.
Place two tortillas on a large cutting board. Sprinkle half the cheese between the two tortillas. Spread the kimchi on top of the cheese and sprinkle the bacon and cilantro over the kimchi. Top with the remaining cheese and the two tortillas, pressing down lightly. Add a small pat of butter to the skillet, spreading around to coat the bottom. Add the quesadilla, cooking for 3 to 4 minutes per side, until golden brown and crisp. Repeat with the remaining quesadilla. Keep the quesadillas warm in the oven, if necessary. Cut into wedges to serve.
Combine all of the ingredients for the Sriracha-Lime Crema and serve on the side.