Smoked Salmon Quesadilla, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Smoked Salmon Quesadilla

Cuisine: Fusion
Prep Time: 30 minutes
Cook Time: 8-10 minutes
Servings: 4 servings
Fusion flavors give this delicious smoked salmon quesadillas a taste you'll never forget!

When you think of smoked salmon, one often thinks of a fancy appetizer on a cracker. I think, smoked salmon quesadilla! Although my favorite type of cooking is traditional Mexican food, fusion recipes are a  fun and delicious a change of pace.

Take some basic quesadilla ingredients, such as flour tortilla, cheese and crema and easily transform them into an elegant dish. My twist on a classic quesadilla includes smoked salmon, with an Asian inspired sauce and slaw. And instead of stacking two tortillas with the filling inside, why not serve it open faced? Pile on the salmon and fresh slaw! Grab a fork and you are ready to eat!

Ingredients

  • For the Chipotle Sauce
  • 2 chipotles in adobo minced
  • 1/4 cup maggi sauce or soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 clove of garlic minced
  • You Will Also Need
  • 1 cup cabbage finely shredded
  • 1 carrot shredded
  • 1/3 red onion thinly sliced
  • 1/4 cup cilantro chopped
  • juice of 1/2 a lime reserve the other half for garnish
  • 1 tablespoon agave nectar or honey
  • kosher salt and fresh cracked pepper
  • grapeseed oil or olive oil
  • 1 cup Chihuahua cheese or mozzarella shredded
  • 1/2 cup cotija cheese grated or crumbled
  • 4 8-inch flour tortillas
  • 1 pound smoked salmon
  • 1/3 cup Mexican crema

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Directions

  1. In a bowl, mix ingredients for the chipotle sauce. Set aside.
  2. Preheat large griddle or skillet to medium heat for 3-5 minutes.
  3. In another bowl, combine the cabbage, carrot, red onion, cilantro, lime juice and agave nectar. Season to taste with salt and pepper and drizzle in about 1 tablespoon of oil. Toss to combine, set aside.
  4. Brush tortillas with oil and place onto hot griddle. After 30 seconds, turn tortillas. Spread some of the chipotle sauce onto each tortilla. Mix the two cheese varieties and divide onto the 4 tortillas. Cook just until tortillas begin to crisp up and cheese melts.
  5. Transfer the opened face quesadillas to the serving plates, divide the salmon onto them and top each with the cabbage slaw. Drizzle with a little Mexican crema, cilantro and lime.

Chef Notes

When purchasing store bought packaged flour tortillas, I like to open and separate the stack of tortillas before storing them in the refrigerator. This will prevent them from sticking together if they become moist.

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