Kimchi cheese quesadilla for camping
A Korean-fusion skillet snack: drained kimchi and melting cheese inside a crisp folded tortilla, made without an oven.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Wheat tortillas — 2 medium tortillas is unavailable
If wheat tortillas are unavailable, use 2 similar-size corn tortillas; warm carefully because they crack more easily.
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Essential
Squeeze out excess liquid so the tortilla stays crisp. Keep opened kimchi chilled.
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Substitute available
If Shredded mozzarella — 1 paper cup (about 80 g) is unavailable
If mozzarella is unavailable, use the same amount of mild grated cheddar; it melts with a sharper taste.
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Substitute available
If Neutral cooking oil — 1 small teaspoon (5 ml) is unavailable
If neutral oil is unavailable, use the same amount of canola or sunflower oil.
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Optional
Leave out if unavailable; it is only an extra fresh flavour.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Finely chop 1 paper cup kimchi and squeeze it gently in a sieve so it is not dripping. Slice the optional spring onion. Divide 1 paper cup shredded cheese and the kimchi between one half of each tortilla, keeping the edge clear; fold both tortillas closed.
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Step 2
Brush a nonstick camp pan with 1 small teaspoon oil. Cook the folded tortillas over low to medium-low heat for 3–4 minutes per side. Press lightly with a spatula and use a lid for the last minute so the cheese melts without burning the bread.
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Step 3
Check that the centres are hot and the cheese is melted. Move to a clean board, rest 1 minute and cut into wedges. Top with spring onion if using and serve while crisp. Keep the cheese cold until assembly.
Finished dish
A paper cup is 180 ml. Kimchi may contain fish sauce or shrimp; tortillas contain wheat and cheese contains milk. Keep cheese and kimchi below 4°C in a cooler. A covered skillet works better than a high flame. Cook only outdoors where your campsite permits the equipment. Use clean drinking water and utensils. Keep perishable food at 4°C or below in a cooler; chill leftovers within 2 hours, or within 1 hour above 32°C.