2014 readers choice results
Article posted: 10/30/2013 6:08 AM

Salmon Quesadillas with Grape Salsa and Spanish Farro

2011 Cook of the Year Penny Kazmier wasn’t afraid to put her competitive cooking skills to the test. How do you think her Salmon Quesadillas with Grape Salsa and Spanish Farro stack up against the 2013 contestants?

2011 Cook of the Year Penny Kazmier wasn't afraid to put her competitive cooking skills to the test. How do you think her Salmon Quesadillas with Grape Salsa and Spanish Farro stack up against the 2013 contestants?


Mark Welsh | Staff Photographer

 1 of 1 
text size: AAA


1 teaspoon olive oil


½ large yellow onion, cut into ¼ inch strips

½ red bell pepper, cut into ¼ inch strips

½ poblano pepper, seeds and ribs removed, cut into ¼ inch strips

¼ teaspoon kosher salt

8 ounces cream cheese, room temperature

3 tablespoons chopped parsley

1 clove garlic, pressed

1 can (14.75 ounces) pink salmon, drained and dried with paper towels

2 cups finely grated Mexican four-cheese blend

20 flour tortillas, 6- to 7-inch diameter

Cooking oil spray

Sour cream and thinly sliced green onions for garnish

Grape Salsa

2 cups green and red seedless grapes, cut into quarters or eighths depending on their size

4 thinly sliced green onions, white and green parts

1-2 cloves garlic, pressed

1 lime, juices

3 tablespoons minced cilantro

¼ cup minced poblano, or to taste, seeds and ribs removed prior to mincing

¼ teaspoon kosher salt

1/8 teaspoon black pepper

For the quesadillas: Combine oil, yellow onion, both types of peppers and salt in skillet; sauté until softened and slightly caramelized. Set aside.

Thoroughly combine cream cheese, parsley and garlic in small bowl.

Gently break salmon into bite sized pieces, being careful to remove any bones and skin.

To assemble: Spread tortilla a with about 2 tablespoons of cream cheese mixture. Top with salmon pieces and peppers and about 2 tablespoons cheese. Top with another tortilla and press together.

Heat griddle or skillet over medium heat and spray with cooking oil spray. Place quesadilla in pan and cook over medium heat about 4 minutes or until lightly browned. Carefully flip quesadilla over and brown on second side. (It is important the quesadilla filling be hot throughout before removing from pan, so if your quesadilla is browning too quickly lower the heat.) Remove from skillet and allow to rest 3 minutes before cutting into quarters.

For the salsa: Combine all ingredients in medium size bowl. Stir to combine and allow to sit at least an hour for flavors to blend. Adjust seasoning by adding additional poblano pepper and/or salt and pepper.

To serve: Garnish quesadillas with a little sour cream topped with sliced green onions and serve with Grape Salsa for dipping and Spanish Farro on the side.

Penny Kazmier

Comments ()
We are now using Facebook comments to offer a more inclusive, social and constructive discussion. Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
Latest Video


Most Commented
Top Jobs

    View all Top Jobs Place a job ad



    • Newspaper next section - Newspaper next section Report card checker - report card checker
    • Dh innovation award 2 - Dh innovation award 2 Zillow /real estate page
    • Discuss refer On Guard series
    • Newspaper archives -- Monday or anyday Mike North



    Connect with a business or service in your area fast. First select a town, then enter a search term or choose one of the listed popular searches:

    Don't see your town listed? Visit our full directory to begin your search.