Crispy on the outside, irresistibly gooey inside this Kimchi & Cheddar Breakfast Quesadilla brings together the fermented tang of kimchi and the rich melt of sharp cheddar for a breakfast that’s bold, comforting, and deeply satisfying.
It’s savory, slightly spicy, and layered with flavor in every bite.
Why You’ll Love It
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Crispy golden tortilla with a molten center
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Tangy fermented kimchi cuts through rich cheddar
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High in flavor, minimal effort
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Perfect for brunch, quick breakfast, or even breakfast-for-dinner
Ingredients (Serves 2)
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2 large flour tortillas
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1 cup sharp cheddar cheese, freshly grated
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½–¾ cup kimchi, roughly chopped and drained slightly
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1 teaspoon butter or neutral oil
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1 egg (optional, for extra protein)
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1 teaspoon sesame oil (optional, for depth)
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Fresh cilantro or scallions for garnish
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Chili sauce or sriracha for serving
How to Make It
1. Prepare the Kimchi
Roughly chop the kimchi into smaller pieces so it distributes evenly. If it’s very juicy, lightly press out excess liquid so the quesadilla doesn’t get soggy.
Optional: Toss the kimchi with a few drops of sesame oil for added richness.
2. Heat the Pan
Place a non-stick skillet over medium heat and add butter or oil.
3. Build the Quesadilla
Place one tortilla in the pan.
Sprinkle half the cheddar evenly over the surface.
Add an even layer of kimchi.
(If using egg, scramble it lightly in a separate pan first and add here.)
Top with remaining cheddar, then place the second tortilla on top.
4. Cook Until Golden
Cook for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is fully melted and gooey.
5. Slice & Serve
Let rest for 1 minute before slicing. Garnish with cilantro or scallions and serve with chili sauce.
Why This Works
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Kimchi brings acidity, spice, and fermentation depth.
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Sharp cheddar melts beautifully and balances the tang.
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The crisp tortilla gives structure and contrast.
It’s comfort food with edge.
Make It Your Own
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Add a fried egg on top instead of inside for a dramatic brunch plate.
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Include thinly sliced green onions for freshness.
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Use a mix of cheddar and mozzarella for extra stretch.
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Add crispy bacon if you want an indulgent twist.
This is the kind of breakfast you plate on a wooden board, slice into triangles, and serve with strong coffee on a slow morning.
