The smoked salmon infuses every bite with intensely savory flavor. The cream cheese, sharp cheddar and pimentos give this quesadilla a creamy center against the buttery crispness of the tortillas. A refreshing side of black bean and cherry tomato salsa is the perfect refreshing side and the lime-cilantro crema adds a bright freshness to the quesadilla.
Prepare mise en place: dice smoked fish; slice green onion thinly, keep whites and greens separated; chop cilantro; Juice one and a half limes, and cut the remaining half into wedges; half the tomatoes.
Mix the black beans, tomato, half of the green onions’ whites and greens, sriracha, cumin, two thirds of the lime juice, olive oil, salt, and pepper to taste in a bowl and stir to combine.
Combine crema, cilantro, one third of the lime juice, and mix well to combine. Set aside.
Heat a griddle or sauté pan over medium heat. Evenly distribute diced salmon, onion, pepper, and cheese over two of the tortillas without going all the way to the edge.
If your pan will fit two 6” tortillas, add ½ the butter (one pat) to the pan/griddle. If not cook one quesadilla at a time, and start with ½ a pat. Once the butter is melted and bubbling, place the two loaded tortillas in the pan/griddle. Cook for 1 to 2 minutes, or until tortilla is starting to brown. Top with the other two tortillas. Remove from pan, add remaining butter. Once butter is melted and bubbling, return quesadillas to pan with the uncooked tortilla on bottom.
Cook for an additional 1-2 minutes, or until bottom tortilla browns. Remove from pan, and allow to cool slightly before cutting into 6 or 8 wedges.
Serve with Lime-Cilantro Crema, Black Bean-Cherry Tomato Salsa, and lime wedges. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...