An easy recipe for Kimchi quesadillas with only 5 ingredients.
Preheat a skillet over medium heat.
Drain and roughly chop the kimchi.
Add the kimchi to the preheated skillet, stirring while cooking for about 3 minutes, until the cabbage gets slightly crispy.
Remove the kimchi from the heat and keep in a bowl to cool slightly.
Keep the skillet heated on the stove over medium heat.
On a cutting board or other flat surface, pray one side of the 8 tortillas with the cooking spray, then flip the tortillas over.
On the dry side of the tortilla, divide the Monterrey Jack cheese and sharp cheddar cheese on the tortillas (1/4 cup of each cheese per tortilla).
Divide the kimchi among the tortillas (also about 1/4 cup for each tortilla).
Fold each tortilla in half.
Add the folded quesadillas to heated skillet (you can do this batches).
Cook the tortillas 4 minutes, then carefully flip and cook another 4 minutes (you can spray the tortillas again with the spray oil if you find they are sticking to the pan).
Remove the quesadillas from the pan and let cool slightly. Cut them in half and serve immediately (2 quesadillas per person if using the smaller 8" tortillas).