10 Minutes
30 Minutes
  • 3 raw flour tortillas
  • 1 cup cabbage kimchi, chopped into bite-size pieces
  • 1 package (9 oz.) Cacique pork chorizo
  • 6 oz. (1/2 package) Cacique Panela cheese, shredded
  • Cacique Cilantro Lime Sour Cream
  • Cilantro and limes for garnish (opt.)
  1. In a pan over med-high heat, cook the pork chorizo until done, about 10 minutes. Remove to a clean bowl, reserving the grease in the pan.
  2. Add the chopped kimchi to the pan, and saute in one layer until golden, about 2-3 minutes each side. Set aside.
  3. Place a clean pan over med-low heat, and add one raw tortilla. Cook each side for about 2 minutes until browned and opaque.
  4. Sprinkle a generous layer of cheese over the entire tortilla. Once it begins melting, add a layer of chorizo to just one half, then a layer of kimchi over that.
  5.  Fold the tortilla in half over chorizo and kimchi, and remove to a serving platter. Repeat for all tortillas. Slice each quesadilla in half, serve with Cacique Cilantro Lime Sour Cream, and enjoy!