Kimchi Quesadillas

Heat 1 Tbsp. unsalted butter in a small skillet over medium. Cook 1 cup chopped drained kimchi and ½ tsp. sugar, stirring occasionally, until it darkens and dries out a bit, about 5 minutes. Add 1 tsp. soy sauce; cook, stirring, 1 minute. Remove from heat.

Place ½ cup sour cream and 2 Tbsp. kimchi juice in a small bowl and squeeze in juice from 1 lime wedge; mix well. Stir in a pinch of garlic salt; set seasoned sour cream aside.

Heat a dry large nonstick skillet over medium. Lay a 10"–12"-diameter flour tortilla in pan and top one side with ½ cup coarsely grated Oaxaca cheese or low-moisture mozzarella, then half of kimchi mixture. Top with another ½ cup coarsely grated Oaxaca cheese or low-moisture mozzarella and a pinch of garlic salt. Fold tortilla up and over filling to make a half-moon shape. Cook, turning halfway through, until tortilla is golden and cheese is melted, about 5 minutes total. Transfer to a plate and sprinkle with thinly sliced scallion greens. Repeat to make 1 more quesadilla.

Serve quesadillas with reserved seasoned sour cream and remaining 3 lime wedges for squeezing over.