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Black-Bean Quesadillas With Smoked Salmon, Goat Cheese, & Tomatilla Salsa

The Salsa:

  • 1 pound of fresh Tomatillas ( about 12 ), husked
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 teaspoons of fresh lime juice
  • teaspoon kosher salt

To make the Salsa, pulse the tomatillas in a food processor until coarsely pureed. Add the cilantro, jalapeno, lime juice, and salt and pulse until well combined. Set aside.

The Quesadillas:

  • 2 cups of hot, cooked black beans
  • 2 teaspoons of olive oil
  • 4 teaspoons of fresh lime juice
  • 1 teaspoon of kosher salt
  • 1 clove garlic, peeled and minced
  • cup chopped scallions
  • freshly ground pepper to taste
  • 6 ounces of soft goat cheese
  • 6 small flour tortillas
  • 6 large slices of smoked salmon

To make the quesadillas, gently combine the hot beans, oil, lime juice salt, garlic, scallions, and pepper to taste. Keep warm. Spread about 2 tablespoons of goat cheese over half of each tortilla. Using a heaping of the bean mixture for each tortilla, press the beans into the goat cheese.

Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans. Fold the tortilla in half and press the sides together. Set aside.

The Salad:

  • cup of Orange juice
  • 2 teaspoons of fresh lemon juice
  • 1 teaspoon of dijon mustard
  • 2 teaspoons of walnut oil
  • teaspoon kosher salt
  • freshly ground pepper to taste
  • 10 cups of stemmed arugula
  • 2 yellow bell peppers, cored and cut into thin strips

To make the salad, whisk together the juices and mustard. Whisk in the walnut oil salt, and pepper. Place the arugula in a bowl and toss with the yellow peppers. Toss with the dressing. Heat a large non-stick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 minutes per side. Cut each into tree triangles. Spoon a little salsa onto the center of six large plates. Place three quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and serve immediately.

Yield: Six Servings