Serves 4

 Ingredients*

• 8 tortillas
• 1 jar (14 oz.) kimchi, drained and chopped
• 2 cups shredded jack cheese
• 2 avocados, thinly sliced
• 1 tablespoon toasted sesame oil
• 2 tablespoons seasoned rice vinegar (or other vinegar)
• 1 teaspoon toasted sesame seeds
• Cilantro leaves
• Option to add chicken or keep this recipe vegetarian!

Preparation

1. Top 4 tortillas evenly with kimchi, then with cheese, optional chicken, avocados, and remaining tortillas.
2. Mix oil, vinegar, and sesame seeds in a small bowl; set aside.
3. Heat a 12­in. frying pan over medium­ high heat. Toast each quesadilla until lightly browned and cheese has melted, 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve with sesame dipping sauce.