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Kimchi and Avocado Quesadillas


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  • 8 Flour tortillas, 7-8" diameter
  • 1 jar (14 oz) kimchi, drained and chopped
  • 2 cups shredded jack cheese
  • 2 avocados, thinly sliced
  • 1 tbsp toasted sesame oil
  • 2 tbsp seasoned rice vinegar
  • 1 tsp toasted sesame seeds
  • cilantro leaves


Servings 4


Step 1

Top 4 tortillas evenly with kimchi, then with cheese, avocados, and remaining tortillas.
Mix oil, vinegar, and sesame seeds in a small bowl; set aside.
Heat a 12" frying pan over medium high heat. Toast each quesadilla until lightly browned and cheese has melted, 1-2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve with sesame dipping sauce.


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