Blackened Salmon Quesadillas
Category: Mexican
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Serves/Makes: 4
Ready in: 30-60 minutes
***CHIPOTLE MAYONNAISE***
- 1/4 cup mayonnaise
- 1/4 cup chopped bottled roasted peppers
- 1 chipotle chile in adobo sauce
- 1 tablespoon barbecue sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
***QUESADILLAS***
- 1 pound skinless salmon filet
- 1 1/2 teaspoon Cajun blackening seasoning
- 4 burrito-size) whole-wheat tortillas (10-inch size)
- 2 teaspoons olive oil
- 3/4 cup shredded Cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- 2 cups canned black beans, rinsed
***ACCOMPANIMENTS***
- salsa
- guacamole
- sour cream
CHIPOTLE MAYONNAISE: In mini food processor, process ingredients until smooth. QUESADILLAS: Heat nonstick medium skillet over high beat. Coat rounded side of salmon with Cajun spice. Add to skillet, spice side down. Reduce beat to medium-high and cook salmon 3 to 4 minutes, until bottom of salmon is "blackened." Turn salmon over and cook for 3 minutes or until salmon is just barely translucent in center. Remove from skillet. When cool enough to handle, flake salmon into chunks. Preheat oven to 200 degrees F. Heat 2 large nonstick skillets over medium-high heat. Brush one side of 2 tortillas with 1/2 tsp oil each. Place tortillas, oiled side down, in each skillet and reduce heat to medium-low. Top each tortilla with heaping 1/3 cup cheese mixture, 1/2 cup beans and 1/2 cup salmon. Drizzle each tortilla with 2 1/2 Tbsp Chipotle Mayonnaise. Cook 2 to 3 minutes until cheese is melted and bottom of each tortilla is browned. Carefully fold each in half and transfer to baking sheet. Place in oven to keep warm. Make more quesadillas with remaining ingredients. Cut each quesadilla into 4 wedges. Transfer to platter. Serve quesadillas with accompaniments.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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