Salmon quesadillas with sun-dried tomatoes

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
Cooking spray
8 flour or whole-wheat tortillas
200g shredded Mexican cheese blend or shredded Monterey Jack
2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
1 tsp chilli powder
50g sliced pickled jalapeno peppers
2 avocados, pitted and flesh removed from skin
60g drained oil-packed sun-dried tomatoes
2 tbsp fresh lime juice
2 tbsp chopped fresh coriander leaves
Freshly ground black pepper
1) Coat a large griddle pan with cooking spray and preheat to medium-high.

2) Arrange 4 tortillas on a flat surface. Top each tortilla with 50g cheese. Toss salmon with chilli powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.

3) In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in coriander and season with salt and pepper. Serve quesadillas with guacamole on the side.

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