High-Protein Kimchi Quesadillas

Serves 4 · 12 min prep · 16 min cook

Ingredients

• 2 cups cooked shredded chicken breast
• 1.5 cups well-drained kimchi, chopped
• 1.5 cups part-skim mozzarella, shredded
• 1 cup reduced-fat cheddar, shredded
• 4 scallions, thinly sliced
• 1 tsp toasted sesame oil
• 1 tbsp gochujang
• 4 large flour tortillas
• 1 tbsp neutral oil or cooking spray
• 1/2 cup low-fat Greek yogurt
• 1 lime lime wedges
• 1/4 cup fresh cilantro leaves

Instructions

1. 1Pat the kimchi very dry with paper towels so the quesadillas crisp instead of steaming. Chop it into bite-size pieces and place in a mixing bowl.
2. 2Add the shredded chicken, both cheeses, most of the scallions, sesame oil, and gochujang to the kimchi. Toss until everything is evenly coated and the cheese is distributed.
3. 3Lay the tortillas on a clean surface. Spoon the filling over one half of each tortilla, leaving a small border at the edge so nothing spills when pressed.
4. 4Fold each tortilla over the filling to create a half-moon. Press gently so the layers hold together.
5. 5Heat a large nonstick skillet or griddle over medium heat and lightly oil the surface. Place two quesadillas in the pan without crowding.
6. 6Cook 3 to 4 minutes per side, pressing lightly with a spatula, until the tortilla is deep golden and blistered and the cheese is fully melted.
7. 7Transfer to a cutting board and rest 1 minute so the cheese sets slightly. Repeat with the remaining quesadillas, adding a touch more oil if needed.
8. 8Slice each quesadilla into two or three wedges with a sharp knife or pizza cutter for clean edges.
9. 9Serve immediately with a dollop of Greek yogurt, a squeeze of lime, remaining scallions, and cilantro for brightness and extra protein.
10. 10These reheat well in a dry skillet or air fryer at 350°F for 3 to 4 minutes, making them ideal packed lunches.