Kimchi Mini Quesadilla Bowls with Hot Pepper Crema
cup shredded Cheddar cheese (2 oz)
cup shredded Monterey Jack cheese (2 oz)
package Old El Paso™ soft flour tortilla mini bowls (12 mini bowls)
cup finely chopped kimchi
tablespoons sliced green onions
teaspoon toasted sesame seed
Heat oven to 400°F. In medium bowl, mix Cheddar and Monterey Jack cheeses. Place 6 mini bowls in ungreased 13x9-inch pan. Fill each with 2 tablespoons of the cheese mixture. Place another mini bowl on top of each of the cheese-filled bowls.
Add kimchi to remaining cheese mixture; stir to combine. Divide kimchi mixture among top mini bowls. Cover pan with foil; bake 8 to 10 minutes or until cheese is melted.
Meanwhile, in small bowl, mix sour cream and gochujang. Transfer quesadilla bowls to serving plate. Drizzle sour cream mixture over bowls. Garnish with green onions and sesame seed. Serve with remaining sour cream mixture.
- Can’t take the heat? Use a mild kimchi rather than hot.
- Gochujang paste is a spicy, fermented Korean condiment made from chiles, rice and soybeans that gives this recipe a nice depth and kick. Make extra of the hot pepper crema, because with its spicy, sweet and umami flavor profile, it's going to become your new favorite obsession.
- Put the Gochujang crema mixture in a plastic food storage bag for easy drizzling.
Serving Size: 1 Quesadilla Bowl
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.