Smoked Salmon Quesadillas
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Ingredients
0 servings
chipotle sauce
for the
2CHIPOTLES
IN ADOBO, MINCED
0.25 CUPMAGGI SAUCE
OR SOY SAUCE
0.25 CUPRICE WINE VINEGAR
2 TABLESPOONSBROWN SUGAR
1 CLOVEGARLIC
MINCED
1 CUPCABBAGE
FINELY SHREDDED
1CARROT
SHREDDED
0.33RED ONION
THINLY SLICED
¼ cupcilantro
chopped
0.5 LIMEJUICE
RESERVE THE OTHER HALF FOR GARNISH
1 TABLESPOONAGAVE NECTAR
OR HONEY
kosher salt
pepper
fresh cracked
GRAPESEED OIL
OR OLIVE OIL
1 CUPCHIHUAHUA CHEESE
OR MOZZARELLA SHREDDED
0.5 CUPCOTIJA CHEESE
GRATED OR CRUMBLED
FLOUR TORTILLAS
48 INCH
1 POUNDSALMON
SMOKED
0.33 CUPMEXICAN CREMA
Instructions
Step 1
In a bowl, mix ingredients for the chipotle sauce. Set aside.
Step 2
Preheat large griddle or skillet to medium heat for 3-5 minutes.
Step 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.
Step 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.
Step 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.
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