Kimchi Chicken Quesadillas

Made with Mizkan Kimchi Base Sauce

Kimchi Base Sauce


For the sauce

  • 4 tbsp Greek yoghurt
  • 4 tsp Mizkan Kimchi sauce
  • 2 tsp chopped coriander

For the chicken

  • 1 tbsp light soy sauce
  • 1 tbsp cornflour
  • ½ teaspoon sesame oil
  • 1 large chicken breast, sliced into strips

For the 4 corn tortillas

  • A touch of Rapeseed oil
  • Quick prep kimchi 100g (as made up according to previous recipe)
  • 2 whole spring onions
  • 180g shredded mozzarella
  • 1 tbsp Mizkan Kimchi sauce


  1. Make the sauce and set aside.
  2. In a bowl mix the sesame oil, soy sauce and corn flour together and toss in the chicken. Fry the chicken in a pan with a little rapeseed oil for 3-4 minutes until the chicken is cooked through. Set aside under a lid to keep warm.
  3. In a separate pan brushed with a small amount of rapeseed oil, heat and place in one corn tortilla. Add a quarter of the cheese, break up half the kimchi roughly to layer across, dot over with half the chicken and half the spring onion. Cover over with a quarter of the cheese. Top with a second tortilla and press down.
  4. The filling will melt after a couple of minutes, carefully flip the quesadilla over and toast the other side until golden and the filling is melted through. Repeat with the second two tortillas. Quarter each quesadilla and serve with the yoghurt and kimchi sauce.