Smoked Trout Quesadilla, Lime-Cilantro Crema, with Black Bean and Apple Salsa
College has taught us that anything can be made into a quesadilla, but we’re here to tell you that not everything should be made into a quesadilla. The trout has a salty and smoky taste and pairs perfectly with the bright, citrusy flavors of the lime-cilantro crema. The Mexican Crema in this dish is rich and decadent and the buttery tortillas are crispy and light. Black beans and apples aren’t eaten together very often, but this unexpected pairing is the perfect fresh, slightly tart side for the rich quesadilla.