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Ham and Kimchi Quesadillas with Pomegranate Guacamole

Prep Time 20 minutes
Cook Time 10 minutes
Course Snack, starter
Cuisine American, Korean, Mexican
Servings 4 quesadillas

Ingredients
  

Pomegranate Guacamole

  • 2 avocados
  • 1/2 white onion finely diced
  • 1 jalapeno finely diced
  • 1 clove garlic minced
  • 1 lime juiced
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 cup pomegranate arils
  • 2 tbsp fresh cilantro finely chopped

Green Onion Salad

  • 6-7 scallions
  • 1 clove garlic minced
  • 1 tbsp soy sauce
  • 2 tsp rice wine vinegar
  • 1 1/2 tsp sesame oil
  • 1 tsp honey
  • 1 tsp gochugaru

Ham and Kimchi Quesadillas

  • 4 8-inch whole wheat tortillas
  • 12 slices leftover ham
  • 1 cup gouda shredded
  • 1/2 cup kimchi
  • 1 jalapeno thinly sliced
  • 2 tbsp olive oil
  • 1 batch Green Onion Salad see above

Instructions
 

For the Guacamole

  • Place the avocado, onion, jalapeno, garlic, lime juice, salt, and cumin in a large bowl. Using the back of a fork, mash the avocado until smooth and then stir to combine.
  • Fold the pomegranate arils and cilantro into the avocado mixture. Cover the guacamole and transfer to the fridge until ready to serve.

For the Green Onion Salad

  • Separate the greens from the whites of each scallion. Thinly slice the white parts and cut the greens into thin ribbons. Place the scallions in a large bowl and cover completely with ice water. Let stand for 10 minutes.
  • Drain the green onion and place them in a large bowl. Add the remaining ingredients and toss to coat. Cover and refrigerate until ready to serve.

For the Quesadillas

  • Scatter a small amount of the gouda over one half of a whole wheat tortilla. Layer ham slices on top of the cheese followed by kimchi. Place 4 jalapeno rings on top of the kimchi and add another sprinkling of cheese. Top the whole lot with a small amount of the Green onion salad and fold the naked half of the tortilla on top of the fillings. Repeat with the remaining tortillas.
  • Pour the olive oil into a large cast-iron skillet. Heat the skillet over medium heat until the oil is shimmering. Add one to two quesadillas to the pan and reduce the heat to medium-low. Fry the quesadillas until both sides are crispy and golden, about 3 minutes per side.
  • Transfer the finished quesadillas to a cutting board and cut them in half. Arrange the pieces on a platter and serve immediately with a side of pomegranate guacamole.
Keyword gouda, ham, kimchi, tortilla