Xandr Universal Pixel
Skip Navigation
Sea Cuisine
Roku Pixel

Sea Cuisine

All Recipes

Sweet N' Spicy Salmon Quesadilla

Elevate your dining experience with our "Sweet n' Spicy" Quesadilla recipe: flake up the savory salmon and layer it with creamy pepper jack cheese and a luscious honey-chipotle aioli between golden brown flour tortillas.
Serves: 4
Prep time: 10 mins
Cook time: 25-28 mins
Ingredients
Preparation

For the Honey Chipotle Aioli

  • 3 tbsp Mayo
  • 2 tbsp Sour Cream
  • 1 tbsp Honey
  • 1 tbsp Chipotle In Adobo chop the pepper if necessary
  • 1 ea Lime, zested & juiced

For the Pineapple Salsa

  • 1 cup Pineapple, diced
  • 1/2 cup Baby Bell Peppers, sliced
  • 1/4 cup Red Onion, small dice
  • 1/4 cup Plum Tomato, chopped
  • 1 ea Lime, zested & juiced
  • 2 tbsp Cilantro, chopped (no stem)
  • 1 tsp Kosher Salt

For the Quesadilla

  • 4 tsp Vegetable Oil
  • 4 ea Flour Tortilla 10"-12"
  • 1 cup Pepper Jack Cheese
Tips from the chef: Quesadillas are great as an entree for lunch or dinner or they're perfect for entertaining when cut into smaller pieces as an appetizer or hors d'oeuvres.
  1. Prepare Salmon per package instructions and allow to cool slightly, then flake into suitable quesadilla sized pieces.
  2. For the Honey Chipotle Adobo Aioli: In a large bowl combine all ingredients and mix until smooth.
  3. For the Pineapple Salsa: In a large bowl combine and mix all pineapple salsa ingredients together.
  4. To Cook the Quesadilla: Preheat a large non-stick sauté pan on a medium setting. Spread half of the aioli across one of the tortillas. Sprinkle with 1/4 cup cheese and one portion of the flaked Salmon. Then add another 1/4 cup cheese. Add 1 tsp of the vegetable oil to the pan and swirl the oil around. Transfer the tortilla to the pan and cook for 3-4 minutes until the cheese is melted and the tortilla begin to turn a nice golden brown. Add another tortilla to the top of the quesadilla and carefully, but firmly, press the tortilla down. Brush with another tsp of oil and using a large spatula carefully flip the quesadilla over to brown and cook the second side.
  5. With both sides of the quesadilla nicely browned carefully transfer to a cutting board. Repeat the process with the remaining tortillas and Salmon to create a second quesadilla.
  6. To Serve: Cut each quesadilla into 4-6 pieces. Transfer to serving plates and garnish liberally with pineapple salsa.

Honey Chipotle Salmon