Black Garlic Kimchi Quesadilla with Kimchi Guacamole | Grimm's Fine Foods
 

Black Garlic Kimchi Quesadilla with Kimchi Guacamole

kimchi, quesadilla, guacamole, healthy recipe, healthy, probiotic, fermented

While Kimchi and cheese may seem like an unlikely pairing, they complement each other perfectly.  The creaminess of the cheese cuts into the acidity of the Black Garlic Kimchi for a well-balanced, slightly spicy snack or entrée.

It’s important to note that you add the Kimchi at the end so as not to cook it, retaining all of the live probiotic beneficial bacteria cultures. If you want to read more about the benefits of probiotics and naturally fermented foods, click here, we won’t stop you.

Preparation time: 
5 mins
Cooking time: 
5 mins
Servings: 
1-2
Ingredients: 

5 Tbsp. of Grimm’s Naturally Fermented Black Garlic Kimchi

½ cup Grimm’s Marble Cheddar cheese, shredded

1 Grimm’s 10” Flour Tortilla

10-12 heirloom grape tomatoes, cut in half lengthwise

¼ cup black beans, rinsed

1 green onion, sliced thinly

1 medium Hass avocado

1 tbsp lemon juice

Preparation: 

For the Quesadilla:

  1. Put Grimm’s Black Garlic Kimchi into a colander and allow liquid to fall into a small bowl below, reserve.
  2. Preheat skillet over medium heat
  3. Take one Grimm’s Flour Tortilla and sprinkle cheese, beans and tomatoes and green onions over top.
  4. Place the quesadilla on the skillet open face until cheese is melted and just beginning to bubble.
  5. Remove from heat, placing on cutting board
  6. Add the drained Black Garlic Kimchi to the quesadilla and fold in half
  7. Cut into portions and serve.

Kimchi Guacamole:

  1. Cut avocado in half, remove pit and scoop out the avocado into small bowl
  2. Add in Kimchi liquid and lemon juice
  3. With fork or back of spoon, combine until avocado is smooth
  4. Sprinkle in green onions, combine
  5. Top with a bit of Kimchi and remaining green onion

Suggestion: Serve with plain Kefir for an extra hit of probiotics.

Variations:

For a dose of protein, include sliced Grimm’s Seasoned Turkey inside the Quesadilla.

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Black Garlic Kimchi Quesadilla with Kimchi Guacamole

kimchi, quesadilla, guacamole, healthy recipe, healthy, probiotic, fermented
Preparation time:
5 mins
Cooking time:
5 mins
Servings:
1-2
Product(s) used:
Black Garlic Kimchi, Marble Cheddar
Description:

While Kimchi and cheese may seem like an unlikely pairing, they complement each other perfectly.  The creaminess of the cheese cuts into the acidity of the Black Garlic Kimchi for a well-balanced, slightly spicy snack or entrée.

It’s important to note that you add the Kimchi at the end so as not to cook it, retaining all of the live probiotic beneficial bacteria cultures. If you want to read more about the benefits of probiotics and naturally fermented foods, click here, we won’t stop you.

Preparation:

For the Quesadilla:

  1. Put Grimm’s Black Garlic Kimchi into a colander and allow liquid to fall into a small bowl below, reserve.
  2. Preheat skillet over medium heat
  3. Take one Grimm’s Flour Tortilla and sprinkle cheese, beans and tomatoes and green onions over top.
  4. Place the quesadilla on the skillet open face until cheese is melted and just beginning to bubble.
  5. Remove from heat, placing on cutting board
  6. Add the drained Black Garlic Kimchi to the quesadilla and fold in half
  7. Cut into portions and serve.

Kimchi Guacamole:

  1. Cut avocado in half, remove pit and scoop out the avocado into small bowl
  2. Add in Kimchi liquid and lemon juice
  3. With fork or back of spoon, combine until avocado is smooth
  4. Sprinkle in green onions, combine
  5. Top with a bit of Kimchi and remaining green onion

Suggestion: Serve with plain Kefir for an extra hit of probiotics.

Variations:

For a dose of protein, include sliced Grimm’s Seasoned Turkey inside the Quesadilla.