Salmon Quesadillas with Grape Salsa and Spanish Farro
Quesadillas
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