The famous Mexican quick snack filled with three Umami ingredients: Kimchi, mushrooms, and hard cheese.

We used traditional Kimchi using Chinese cabbage with a seasoning made of fermented seafood. The vegetarian/vegan version contains fewer amino acids but is nonetheless still high in Umami.⠀

Placing mushrooms in the sun for half an hour or longer before cooking increases their Vitamin D and concentrates their flavour.⠀

Ingredients: Makes 2 Quesadillas⠀
⠀
• 4 flour tortilla⠀
• 250g Kimchi⠀
• 2 large handfuls of young spinach leaves⠀
• 120g oyster mushrooms⠀
• 1 fresh chilli, thinly sliced⠀
• 160g shredded hard cheese: we used a mixture of Cheddar, Comte and Mozzarella⠀
• 30g butter⠀

Method⠀
⠀
• Drain the pickle juice from the Kimchi and roughly chop it. Squeeze to remove the moisture as much as possible.⠀
• Tear the oyster mushrooms by hand into 5mm-wide strips. If you have time, leave the mushrooms under the sun for half an hour or longer.⠀
• Melt the butter in a pan. Saut the Kimchi, oyster mushrooms and chilli until the mushrooms are soft and have shrunk a little.⠀
• Heat a frying pan and add one tortilla. Reduce the heat.⠀
• Sprinkle on 1/4 of the shredded cheese, half of the Kimchi and mushroom mixture, half of the spinach, then top with 1/4 of the cheese.⠀
• Cover with another tortilla. Press down with a spatula and cook for 3 minutes. Flip over and cook for a further 3 minutes.⠀
• Place on a tray and keep warm. Repeat again to make the other quesadilla.⠀
• Garnish with salad leaves and lime wedges.⠀