Salmon Quesadillas with Sun-Dried Tomatoes

Name: Salmon Quesadillas with Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings Freshly ground black pepper; 1 teaspoon chili powder; 2 Tbsps chopped fresh cilantro leaves; 2 Hass avocados, pitted and flesh removed from skin; 118 milliliters sliced pickled jalapeno peppers; 2 Tbsps fresh lime juice; 473 milliliters shredded Mexican cheese blend or shredded Monterey Jack; 118 milliliters drained oil-packed sun-dried tomatoes; 2 fillets cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces; 4 servings Salt; 8 flour or whole-wheat tortillas

Salmon Quesadillas with Sun-Dried Tomatoes might be just the Mexican recipe you are searching for. One portion of this dish contains roughly 34g of protein, 39g of fat, and It works well as a pretty expensive hor d'oeuvre. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Coat a large griddle with cooking spray and preheat to medium-high.

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Cooking Spray

Equipment you will use

Frying Pan

Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla.

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Sliced Jalapenos

Chili Powder

Tortilla

Cheese

Salmon

Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.

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Tortilla

Cheese

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Frying Pan

In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth.

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Sun Dried Tomatoes

Lime Juice

Avocado

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Blender

Transfer to a bowl, fold in cilantro and season with salt and pepper.

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Salt And Pepper

Cilantro

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Bowl

Serve quesadillas with guacamole on the side.

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Guacamole

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Frying Pan

Blender

Bowl

Ingredients

Servings:

4servings

Freshly ground black pepper 1teaspoon

chili powder 2Tbsps

chopped fresh cilantro leaves 2

Hass avocados, pitted and flesh removed from skin 118milliliters

sliced pickled jalapeno peppers 2Tbsps

fresh lime juice 473milliliters

shredded Mexican cheese blend or shredded Monterey Jack 118milliliters

drained oil-packed sun-dried tomatoes 2fillets

cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces 4servings

Salt 8

flour or whole-wheat tortillas

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Hanna Chardonnay

With a color of brilliant honey and golden straw, this wine brings aromas of grilled peach, pear pie, with caramel, plantain,Pineapple. On the palate, fresh slice apple with pie crust, caramel, pear pie, grilled peach, toast and banana.