These delightfully spicy quesadillas are perfect to try next time you’re looking for something different!
Ingredients
- 4 6 inch Whole Wheat Flour Tortillas
- 1/4 cup low-sodium Colby cheese shredded
- 1/2 cup fat free plain yogurt
- 3 tbsp cabbage kimchi drained and chopped
- 1 cup bok choy washed and roughly chopped
- 1 cup Tomato washed and chopped
- 1 medium jalapeno chopped and seeded
- 1/3 cup green onions thinly sliced
- 1/4 cup cilantro roughly chopped
- 1 teaspoon gochujang sauce
- 1 teaspoon lime juice
Servings: servings
Units:
Instructions
- In a frying pan, add kimchi, bok choy, jalapeño, tomato, and gochujang. Sauté on medium heat for 2 minutes. Lower to low heat and sauté for another 3 minutes or until kimchi looks cooked and has reduced in size. Place sauteed kimchi mix in a small bowl and set aside.
- In the same pan, on medium heat, place one tortilla. Sprinkle half of the cheese, half of the kimchi mix. Fold the tortilla in half, as if making a taco, and press down with a spatula to crisp. Cook each side for 3 minutes or until tortilla is light golden brown. Repeat this step for the second quesadilla.
- In a small bowl, mix yogurt, lime juice, cilantro, and green onions. Mix well, until all ingredients are well coated. Lastly, serve with a dollop of yogurt dip. Enjoy!
Recipe Notes
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