Referring back to one of my very first blog posts, Egg-actly What I Needed, I talked about the benefits of probiotics and once again I will reiterate the wonders of these live bacterias.
Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of bacteria as something that causes diseases. But your body is full of bacteria, both good and bad. Probiotics are often called “good” or “helpful” bacteria because they help keep your gut healthy.
Because this blog post is about showcasing Kimchi and the different ways one can eat this ingredient, it is important to point out the type of bacteria that Kimchi has. Lactobacillus, the most common probiotic, can be found in yogurt and fermented foods like Kimchi. Different strains can help with diarrhea and may help with people who can’t digest lactose, the sugar in milk.
For those of you that have never really had Kimchi or are not that big of a fan of eating it in its natural state, this recipe is for you! After seeing a similar version of this dish on Buzzfeed, I figured I would make my very own take on the dish. By making a Kimchi quesadilla and accompany it with a Sriracha tomato soup, this dish is quick and easy and perfect for the cold weather. Below is the recipe.
Kimchi Quesadilla
2 tablespoons butter
1 cup cabbage kimchi, drained and chopped
4 fresh perilla or shiso leaves (optional)
2 (8-inch) flour tortillas
2 tablespoons sesame seeds, toasted
1 cup grated Sharp Cheddar
1 cup grated Monterey Jack
1 tablespoon Canola oil
Add the butter to a large skillet over medium-high heat. When melted, and the kimchi. Cook fo about 6 minutes, stirring occassionally, until the edges of the kimchi start to turn a little golden brown. Transfer to a bowl and let cool for a few minutes. Divide the kimchi, cheese, sesame seeds, and perilla leaves (optional) between the two tortillas. Fold each tortilla in half. Pour the oil into a large skillet set over medium heat. Add both folded tortilla to the skillet, cover, and cook for about 2 minutes per-side, or until they are golden browned and the cheese has melted.
Slice into serving portions, and serve.
Cook’s Notes : While I sometimes do make my own Kimchi, to make this recipe simple I opted to use Mother In Law’s Kimchi. In addition, I wanted to make this dish a little healthier as well and used La Tortilla Factory Low Carb, High Fiber Tortillas.
xoxo Sarah
MyFood MyWay 