Martin Bros. Recipes
Smoked Salmon Quesadilla & Taco Plate
Keywords: Fish & Shellfish
Added: January 11, 2018
3 oz —Trident Hot Smoked Recipe Redi Flaked Salmon (954990), warmed
1 each —Catallia Pressed Flour Tortilla – 10 in (949980)
1 each —Catallia Pressed Flour Tortilla – 6 in (949950)
3 oz —Bush’s Best Black Beans (601010), drained, rinsed
3 oz —Wholesale Tasti-Lee® Tomato (362045), diced
1 oz —Shullsburg Shredded Cheddar Jack Cheese (903025)
As needed —C.H. Robinson Cilantro (360490), diced
QUESADILLA | On one half of 10 inch tortilla, place 2 ounces salmon, 2 ounces black beans, 2 ounces tomato and cheese. Fold in half. Grill on a flat top or in a large pan until browned on both sides. Cut into thirds.
TACO | Place remaining salmon, black beans and tomato into 6 inch tortilla. Add cilantro. Serve with Avocado Lime Sour Cream (see recipe) and Norpac Flav-R-Pac® Ancient Grains Southwest Quinoa Blend.
Avocado Lime Sour Cream
2 each —Wholesale Avocado (375060), slices
2 oz —Kemps Sour Cream (900540)
2 each —Wholesale Lime (376212), wedges
PREP | Mash avocado and mix with sour cream. Add juice from one lime wedge.
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