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Kimchi Quesadillas

Marcus Meacham

Jalapeños, Muenster cheese and kimchi create the perfect balance.

Kimchi Quesadillas


  • 4 small flour tortillas

  • 1/4 cup hoisin sauce

  • Butter, softened as needed for cooking

  • 1/2 cup of sharp cheddar, grated

  • 1/2 cup of Muenster, grated

  • 1/4 cup flat-leaf parsley leaves

  • 1 jalapeño, sliced on a bias

  • 1 cup kimchi

  • Black and white sesame seeds, for garnish

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  1. To build your quesadilla, spread one side of each tortilla with hoisin sauce, making sure to spread all the way to the edges of the tortilla.

  2. Heat a plancha or cast-iron skillet, melt butter and place 2 tortillas on the warmed pan. Top each tortilla with both cheeses, a few parsley leaves, jalapeños and the kimchi on one side. Once melted and golden brown, fold over to form half moons. Repeat with remaining tortillas.

  3. Allow to cool slightly. Slice quesadillas, then garnish with sesame seeds, and enjoy!

Kimchi Quesadillas




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- This quesadilla is very unique by the fact that it adds kimchi. It's bright, it's tangy, and there's a little bit of heat to it. Let's make it. All right, so to get started, I'm going to take my tortillas and spread some hoison on 'em. It has a nice, sweet flavor, almost like barbecue. I'll put this, just a nice, thin layer on all of 'em. It's gonna another dimension of flavor to this unique quesadilla. Next is a little bit of butter for my plancha, for my flat cooking surface. All right now I'm gonna build these two at a time. Start by putting 'em down. Nice, light sprinkle of this muenster cheese, nice and creamy cheese. Then I have some sharp cheddar. Some nice bite to it. I'm going pretty light on the cheese. The cheese is not the star of this, the kimchi is. Next I'm gonna add a few black and white sesame seeds. So it has some crunch to it. Some jalapeno. I'm only gonna put this on one side. Then I'm gonna put my kimchi on the same side and flip it over. Some flat leaf parsley. And now time for the star of the show, the kimchi. So you get this nice creaminess from the muenster. The heat from the jalapeno. Sharpness from that cheddar and that classic, familiar, fermented taste of kimchi. And I'm using a cabbage-style kimchi. You could use any kind of kimchi you like. Now it's time to flip these guys. Then I'm gonna make some more. All right, so now I have my quesadillas done. I'm just gonna cut 'em up and plate 'em up. Nice, crunchy exterior. Gooey cheese on the center. Contrast of the creaminess with the brightness from the kimchi. A very unique quesadilla. And as you could see, it was very quick as well. Another sprinkle of black and white sesame seeds just for some more texture. Jalapenos. Just let everyone know that it's spicy. Couple sprigs of parsley. Kimchi quesadillas. Quick, fast. Super simple. Very tasty. Perfect for a party. Enjoy.

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