Trout Quesadillas Recipes

TROUT QUESADILLAS

Steps:

• NOTE: each trout fillet should be 4 ounces in size. Tomatoes should be peeled, seeded and diced. Jalapeño should be seeded for milder taste, be sure to use gloves and keep your hands away from your eyes if doing so.
• Sauté onion in oil until transparent then stir in the tomatoes and peppers, cook until softened. Add the juice, cilantro, salt, pepper and cayenne and simmer 30 minutes (See next step); set aside.
• While salsa simmers, cook trout fillets in it for five minutes or until trout is opaque. Remove trout, remove skin and flake. Set aside until you are ready to assemble quesadilla.
• When ready to make: Brown tortilla on both sides sprinkling with 1/4 cup of each cheese, then top with salsa and 1 flaked fillet. Fold in half, cut into fourths and place on serving plate. Garnish with sour cream, 1/3 sliced avocado and cilantro.

SMOKED SALMON QUESADILLAS WITH CREAMY CHIPOTLE SAUCE

Steps:

• In a small bowl, mix the first 5 ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over. , Place quesadillas on a greased griddle. Cook over medium heat until lightly browned and cheeses are melted, 1-2 minutes on each side. Serve with sauce; top with cilantro.