Directions:

1. Heat pan on medium high heat with some oil, about 1 tablespoon.
2. Saute the onions and garlic until the onions become translucent, about 2 minutes.
3. Add olive oil and add in your onions, garlic, salt and pepper.
4. Saute until the onions become translucent, about 2 minutes.
5. Add in corn and PKWK Kimchi and saute until all moisture has evaporated. Set aside.
6. To assemble the quesadillas take one sheet of tortilla and sprinkle ¼ cup of mozzarella and ¼ cup of mixed shredded cheese.
7. Then add in the kimchi filling and fold the tortilla in half.
8. Repeat for the remaining three tortillas.
9. Heat a skillet on medium high heat.
10. Evenly coat the skillet with oil.
11. Grill the quesadillas until golden brown on each side.
12. Serve the grilled quesadillas with sour cream and cilantro.