Korean Kimchi Quesadilla

• 1 tablespoon butter
• 1/4 cup cabbage kimchi, chopped
• 1/4 cup chicken breast, shredded
• 1 flour tortilla
• 1/2 cup grated sharp cheddar
• 1/2 teaspoon sesame oil
• salt and black pepper to taste
• 2 tablespoons sour cream

1. Mix kimchi and shredded chicken together. This way, any slight kimchi juice will be absorbed by the chicken.
2. Add butter to a large skillet over medium-high heat. Place tortilla open face on the pan. On one side of the tortilla; add kimchi, chicken, cheese, sesame oil, and salt & pepper (to taste). Fold tortilla in half and cook until one side starts to turn golden brown (about 2 minutes per side). Once browned on one side, flip to the other side to brown.
3. Slice into wedges and serve with a dollop of sour cream!

butter, cabbage, chicken breast, flour tortilla, cheddar, sesame oil, salt, sour cream

Taken from food52.com/recipes/31331-korean-kimchi-quesadilla (may not work)