Steak and Kimchi Quesadilla

Steak and Kimchi Quesadilla
  • Prep Time: 5
  • Total Time: 10
  • Servings: 2

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About this Recipe

Melted cheese and grilled steak with spicy, sour kimchi served on an ancient grain tortilla and finished with sour cream and hoisin. Korean flavours meet southwest! Delicious!


2 Dempster’s WholeGrains® Ancient Grains Tortillas
1 cup (250 mL) Grated Mozzarella cheese
1 Thinly sliced, grilled steak (rib-eye or sirloin), about 8 oz (225 g)
1/2 cup (125 mL) Roughly chopped kimchi
1 Green onion, thinly sliced
2 tbsp (30 mL) Sour cream
1 tbsp (15 mL) Hoisin sauce
Fresh cilantro leaves for garnish


HEAT a large non-stick skillet over medium. Place a tortilla in the pan. Spread half the cheese over the tortilla. Top with steak, kimchi, green onion and the remaining cheese. Top with the other tortilla. Cook for 5-7 minutes per side or until golden brown and the cheese has melted.

STIR together sour cream and hoisin. Serve with the quesadilla cut into triangles. Garnish with cilantro leaves.


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