Time: 15 min.
Complexity: easily
Servings: 4

Tortillas are a traditional Mexican food. They are made from wheat or corn flour, and recipes vary from region to region. The tortillas themselves are used both as bread and as an ingredient in a wide variety of dishes. Burrito, fajitas, quesadilla... It is unlikely that anyone will remain indifferent to Mexican cuisine.

Specifically, a quesadilla is made by frying a tortilla filled with cheese on both sides. The tortilla can be folded in half or the filling can be sandwiched between two tortillas. The dish itself combines elements of Native American and Spanish cuisine. The tortilla and hot sauce are indigenous, while the filling of cheese, pork, or beef is Spanish.

Ingredients:

• 8 pcs. wheat or whole grains tortillas
• 2 cups of coarsely grated assorted cheeses
• 2 cooked salmon fillets, shredded with 2 forks into 2.5cm pieces
• 1 tsp chili pepper seasonings
• 1/2 cup sliced ​​pickled jalapeño pepper
• 2 avocados, pitted and peeled
• 0.5 cups sun-dried tomatoes in oil
• 2 tablespoons lime juice
• 2 tablespoons chopped cilantro leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tortilla, cheese, salmon, chili seasoning, jalapeno pepper, Avocado, sun-dried tomatoes, lime juice, cilantro

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Preparation:

Step 1
• Spray a large skillet with cooking spray and heat it to medium-high heat.
Step 2
• Lay out 4 tortillas on a flat surface. Spread 1/2 cup of cheese on each. Sprinkle the salmon with chili powder and place it on top of the cheese. Add a layer of jalapeño pepper slices and top with a second tortilla. Place the tortillas in a hot skillet and cook for 2-3 minutes on each side, until golden brown and the cheese is melted.
Step 3
• Combine the avocado, sun-dried tomatoes, and lime juice in a blender and blend until smooth. Transfer the mixture to a bowl and season with cilantro, salt, and pepper. Serve the quesadilla with guacamole.

Votes: 1

Author of the recipe - Robin Miller is a food writer and nutritionist.