Step by step

Method

5 steps

1. 1

   Squeeze the kimchi over the sink to get rid of extra juice, then roughly chop it.

2. 2

   Melt half the butter in a nonstick skillet over medium-low. Beat the eggs with a pinch of salt, pour them in, and stir gently 1 to 2 minutes until softly scrambled and just set. Move them to a plate and wipe out the pan.

3. 3

   Lay the tortillas flat. On one half of each, sprinkle a little cheddar, then the eggs and kimchi, then the rest of the cheese. Fold the empty half over.

4. 4

   Melt the remaining butter in the skillet over medium. Cook the quesadillas 2 to 3 minutes per side, pressing lightly with a spatula, until golden and crisp and the cheese has melted.

5. 5

   Let them sit 1 minute, then cut into wedges and serve hot.