The 1-Ingredient Trick That Makes Quesadillas Taste So Much Better

Ah, the cheese quesadilla. I can make it when I only have a few minutes between work calls. It’s the perfect snack to whip up when I’m hangry and my fridge is nearly empty. Such a simple yet satisfying lunch. As much as I love the classic two-ingredient combo (tortilla plus cheese), sometimes I’m craving something a little more bold. 

In an effort to upgrade the humble yet reliable quesadilla without overcomplicating it, I searched for and discovered the one-ingredient upgrade that transformed my basic quesadilla into pure magic: gochujang.

What Is Gochujang?

Gochujang is a thick paste made from dried chili flakes, glutinous rice, fermented soybeans, and salt. It has a complex spiciness and a savory funkiness in the best way possible. A little bit of this Korean condiment goes a long way, but no matter how much you add, you’ll be surprised at how it can transform even the simplest dish.

How To Make a Gochujang Quesadilla

If you’re a cheese quesadilla-lover like me, you probably have your own fool-proof method for making one. This is how I make it with my gochujang upgrade: I like heating a little oil in a skillet over medium heat. Once the oil is hot, I put a flour tortilla in the skillet and sprinkle sharp cheddar cheese right on top. If you’re out of sharp cheddar, shredded low-moisture mozzarella also works. 

I then smear about a teaspoon of gochujang onto another tortilla and press it, gochujang-side down, onto the cheese. I flip my gochujang quesadilla once the bottom browns and cook it for a few more minutes until the cheese is fully melted. 

The result is a crispy, cheesy, moderately spicy quesadilla with a little extra oomph. The gochujang adds much-needed complexity to an otherwise bland quesadilla.

More Ways To Upgrade Your Gochujang Quesadilla

Because the quesadilla is my go-to meal for when I’m in a pinch, it feels counterproductive to get elaborate with toppings or other fillings. Also, I don’t want to overcomplicate and outshine the genius perfection that is gochujang. If you want a little extra something-something, add avocado or sour cream on top of the finished quesadilla. Go one step further by sprinkling on a few whole cilantro leaves; there’s really no sense in getting your knives out for this.

Gochujang Brands and Where To Find Them

Though a pantry staple in Korea, gochujang has exploded in popularity in the U.S. recently. Several brands are now available at major grocery stores. 

Spice levels vary by brand and some indicate the heat levels on the packaging. Any of these brands should give you that spicy, funky, saltiness your basic quesadilla so desperately needs:

• Mother in Law’s Gochujang
• Wang Gochujang
• Trader Joe’s Gochujang Paste