Kimchi and Cheddar Quesadilla Bites

• 67
  2 sprouted grain tortillas

  FOOD FOR LIFE: Ezekiel 4:9 Small Sprouted Grain Tortillas New Mexico Style, 12 oz67$6.87Buy from ABSORBING ESSENTIALS
• 91
  4 oz white cheddar cheese, shredded

  White Cheddar (Raw Organic Grassfed)91$8.99Buy from Nutrient Farm
• 88
  1/2 cup kimchi, drained and finely chopped

  Biona Organic Kimchi 350g88$16.49Buy from British Essentials
• 92
  1 tbsp salted butter, divided

  Organic Butter92$11.99Buy from Re-Up Refills

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Press the drained kimchi firmly between paper towels to remove excess moisture so the tortillas stay crisp, then finely chop it.

2. 2

   Place the sprouted grain tortillas flat on a clean board. Scatter half of the shredded white cheddar cheese over one half of each tortilla, layer the chopped kimchi across the cheese, and cap with the remaining cheddar. Fold each tortilla in half over the filling to create half-moons.

3. 3

   Warm half of the salted butter in a large skillet over medium heat for 1 minute until melted and foaming.

4. 4

   Set the folded quesadillas into the pan. Cook gently over medium heat for 3 to 4 minutes until the undersides are toasted, golden brown, and crisp.

5. 5

   Add the remaining salted butter to the skillet, flip the quesadillas, and cook the reverse side for 2 to 3 minutes until the tortillas are evenly browned and the cheese is completely melted.

6. 6

   Transfer the quesadillas to a cutting board and let them rest for 1 minute so the cheese sets, then slice each into three bite-sized wedges and serve immediately.