Let’s get cooking.
Shred the 350 g cooked chicken into small pieces. Drain and chop the kimchi, pressing out excess liquid so the tortillas do not become soggy. Slice the spring onions and grate both cheeses.
Mix the chicken, kimchi, spring onions, gochujang, mayonnaise and sesame oil in a bowl until evenly combined. Mix the cheddar and mozzarella together in a separate bowl.
Lay out 4 tortillas. Use half the cheese across these bases, divide the chicken filling evenly over it, then scatter over the remaining cheese. Leave a 1 cm border and top with the other 4 tortillas, pressing gently.
Heat a little of the 1 tbsp neutral oil in a frying pan wide enough for a tortilla, over medium-low heat. Cook one quesadilla at a time for about 2–3 minutes per side, adding a little more of the oil between batches.
Turn carefully with a wide spatula. The tortilla should be crisp and golden, the cheese melted, and the chicken filling steaming hot throughout. If the outside browns before the middle is hot, lower the heat and continue cooking, covering briefly with a lid if needed.
Rest each quesadilla on a board for 1 minute before cutting into wedges. Repeat with the remaining quesadillas and serve with lime wedges, allowing one whole quesadilla per person.
