The Posh Pescatarian: My Favorite Sustainable Seafood Recipes by Harris-Uyidi Stephanie

Author:Harris-Uyidi, Stephanie [Harris-Uyidi, Stephanie]
Language: eng
Format: mobi
Published: 2012-01-05T22:00:00+00:00

Ingredients

∙ Serves 4 ∙

4 (8-inch) flour tortillas

1 cup cooked salmon

½ cup cooked black beans

2 cups shredded Mexican cheese blend (Monterey Jack, cheddar) ¼ cup Cotija cheese

¼ cup chevre (goat cheese)

1 ripe mango, sliced thin

Cooking spray or vegetable oil for grilling

∙ Optional toppings ∙

Avocado slices, sour cream, tomato, cilantro or salsa.

Directions

Heat a large grill pan on medium high heat. Place 1 tortilla in the skillet. Flip it a couple of times with a spatula and remove it from the heat. Do this for each tortilla to help them warm up before stuffing.

Stuffing the tortillas

With the tortilla lying flat, add enough of the Mexican cheese blend to cover half of the tortilla. Next sprinkle on the Cotija cheese, chevre, black beans and salmon. Artfully add the slices of mango and fold over to make a half-moon shape. Do this for each tortilla.

Cooking the quesadillas

Over medium heat, add cooking spray or vegetable oil to the large grill pan and add 1 quesadilla. Adjust the heat to low and cook for 3 minutes on each side, allowing the cheese to melt. When the cheese has melted and the outside of the tortilla is crispy, remove from the heat. Cook the others.

Serve immediately with your choice of avocado slices, sour cream, tomato, cilantro or salsa.

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