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Melt butter in a small skillet over medium-high heat and cook kimchi, stirring occasionally, until edges are golden, about 6 minutes.
Place several pieces of flat leaf parsley and kimchi on one half of the tortilla. Cover generously with cheese and fold in half to enclose the filling. Repeat with remaining tortillas.
Heat a non-stick or cast iron skilled over medium heat. Add enough oil to coat the bottom of the skillet. Cook the quesadillas, turning once, until golden brown and cheese is melted. Enjoy immediately.