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Chicken and Kimchi Quesadilla


Prep: 30 min

Cook: 45 min

Ready In: 1hr 15 min

Chicken and Kimchi Quesadilla Chicken and Kimchi Quesadilla

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  • Serves: 4

    Prep time: 10 mins

    Cook time: 15 mins

  • Ingredients

    • 4 Mission® Flour Soft Taco

    • 1 lb. Chicken breast, boneless, skinless

    • Salt and pepper, to taste

    • ½ cup Korean BBQ sauce, prepared

    • 1 cup Low-fat Monterey jack cheese, shredded

    • ½ cup Kimchi, prepared

    • 1 tbsp. Vegetable oil

    • Sour cream, as needed

  • Instructions

    • Preheat grill to high.

    • Season chicken breast with salt and pepper to taste. Grill until cooked through, brushing with Korean BBQ sauce occasionally, 8-10 minutes per side. Remove from heat and allow to cool slightly. Once cool enough to handle, using a fork, shred the chicken to desired sized pieces.

    • To assemble quesadillas: Place ½ cup shredded chicken onto ½ of each tortilla. Top the chicken with ¼ cup shredded cheese and 1 tbsp. Kimchi. Fold in half. Repeat for each tortilla.

    • In a skillet, over medium heat, warm the vegetable oil. Add assembled quesadilla and cook until golden brown and heated through, 2 to 3 minutes per side. Repeat for each quesadilla. Serve with sour cream.

  • Tips

    Digestive Health Tortillas are only available in the Western region of the US
  • Click to see Nutritional Information