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I may be a little obsessed with kimchi these days. Well, kimchi and sriracha. I seem to be adding them to everything. Sometimes both at the same time. Just loving the flavors that they create when added to a dish.

Another thing I am loving these days is this Korean/Mexican food craze that seems to be happening at various restaurants and food trucks. Everything on the menu looks amazing.

The quesadillas I just made were inspired by some of those menus that keep popping up.







Seitan and Kimchi Quesadilla (serves 3-4 as an entree)



Ingredients:

2 tsp. canola oil

1 tsp. sesame oil

1 onion, onion

3 cloves garlic, chopped

1 tsp. ginger, chopped

8 oz. seitan, sliced

1 cup vegan kimchi

2 tsp. soy sauce

2 tsp. sriracha

2 tsp. hoisin sauce

1.5 cups shredded cheese – I recommend Daiya Cheddar or substitute with a Dairy Mexican blend

6 Tortillas (2 per quesadilla)

Additional 2-3 tsp. canola oil for frying the quesadilla

Directions:

Heat up the canola and sesame oil in a large pan.

Saute the chopped onions, garlic and ginger for about 3-4 minutes.

Add in the sliced seitan and cook for another 3 minutes.

Add in the kimchi and cook another two minutes.

Add in the soy sauce, sriracha and hoisin sauce and stir around so that everything is incorporated.

After a minute or two, remove from heat and set mixture aside.

Heat up the additional 2-3 teaspoons of oil in a fry pan.

Place your tortilla in the pan and layer some of the Daiya or shredded cheese then kimchi/seitan mixture then more cheese. Top with another tortilla and press down.

Let the bottom brown a bit and then flip over and brown on the other side. Each side takes just 2-3 minutes. When done, transfer to cutting board and slice in to wedges.

If you have some available, I highly recommend serving these quesadilla wedges along side some gochujang (Korean chili paste) as a dip.

Enjoy!