Kimchi Quesadillas

From Sarah Salzman, owner of Wild Alive

Serves 2

• 2 tbsp butter

• 1 cup kimchi, drained

• 4 corn or flour tortillas

• 1 cup cheddar cheese

• 1 cup mozzarella cheese

• ½ cup instant refried beans

• 2–3 green onions

• 1 tbsp avocado oil for frying

1. Drain kimchi and roughly chop.

2. Add butter to a large skillet over medium-high heat. When melted, add kimchi.

3. Cook and stir for about 6 minutes until the edges of the kimchi start to turn a golden brown. Transfer to a bowl and let it cool.

4. Pour oil into skillet over medium heat. Place tortilla into shimmering oil and top with refried beans first then the kimchi, cheese and green onions, leaving a small border. Slightly dampen the edge of the tortilla with water.

5. Top with a second tortilla and press down lightly, sealing the edges if you can. Heat on both sides until golden in patches and the cheese is gooey, about 2 minutes per side. Cut into quarters, plate up and cover while you make the next quesadillas.