Quesadilla with salmon and sun-dried tomatoes - Detailed recipes with photos.

Tortilla cakes are a traditional product in Mexico. Their made from wheat or corn flour and recipes vary from terrain to terrain. The cakes themselves are used as their own – as bread, and as an ingredient for making huge variety of dishes. Burrito, fajitas, quesadilla … Hardly anyone will remain indifferent to Mexican cuisine. In particular, quesadillas cooked by frying a tortilla stuffed with cheese on both sides. Can fold in half with a tortilla or place a filling between two tortillas. The dish itself combines features from indigenous cuisines Americans and Spanish. Tortilla and spicy sauce – from the root population, and the filling of cheese, pork or beef – from the Spaniards.

The author of the recipe is Robin Miller, a culinary writer and nutritionist

Time: 15 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

8 pcs wheat or whole grain tortilla cakes
2 tbsp. grated assorted cheeses
2 pcs. cooked salmon filet, sorted by 2 forks on pieces of 2.5 cm
1 tsp chili seasoning
0.5 tbsp. sliced pickled pepper jalapenos
2 pcs. peeled and peeled avocado
0.5 tbsp. sun-dried tomatoes in oil
2 tbsp. l lime juice
2 tbsp. l shredded cilantro leaves

Recipes with similar ingredients: tortilla, cheese, salmon, seasoning chili, jalapenos, avocado, sun-dried tomatoes, lime juice, cilantro

Recipe preparation:

Spray a large frying pan with a cooking spray and heat it to moderately high temperature.
Spread 4 tortillas on a flat surface. Distribute on each of the cakes is 0.5 tbsp. cheese. Sprinkle salmon with chili powder and put on top of cheese. Put slices of pepper in the next layer. jalapenos and cover it all with a second tortilla. Put tortillas on hot frying pan and fry for 2-3 minutes on each side, until a golden crust will not appear and the cheese will not melt.
Mix avocados, sun-dried tomatoes and lime juice in a blender and grind until smooth. Transfer the resulting mixture to cup, add cilantro, salt and pepper. Serve Quesadilla with guacamole sauce.