When it comes to the rich food heritage of Mexico, quesadillas are like the bread and butter of the immigrant cuisine. What's not to love really about this simple yet delicious dish? It takes your run-of-the-mill sandwich up a notch — lightly toasted with a tortilla base, encasing a generous filling of salsa, a liberal amount of melted cheese, and your choice of grilled chicken, beef or pork. It's easy to eat a few in a matter of minutes. Thanks to professional chef and food stylist, Clara Rodriguez Luboff, you can make quesadillas a weekend ritual with an easy-to-follow recipe, taken from her book, The Vibrant Table: Wholesome Recipes from a Food Stylist's Kitchen. Have a last-minute potluck penned in this weekend? These smoked salmon badboys are the perfect solution.
Salmon quesadilla: Here's what you need
1 tpsn Grapeseed Oil 3 Eggs, whipped 1 cup of Baby Spinach Leaves 2 Wholemeal Flour Tortillas ½ cup Grated Cheddar Cheese 50g Smoked Salmon A pinch of Sea Salt, to taste A pinch of Cracked Black Pepper, to taste Lemon Wedges, to serve
Salmon Quesadilla: How to make it
1. Preheat the oven to 180 degrees. 2. Heat the grapeseed oil in a nonstick frying pan over medium-high heat. 3. Add the eggs and spinach and scramble until they're cooked 4. Season with salt and peper, then set aside. 5. Place one tortilla on a baking tray and layer it with half of the cheese. Then add the scrambled egg mixture, salmon, remaining cheese and cover it with the remaining tortilla. 6. Bake in the preheated oven for 10 minutes or until the cheese has melted. 7. Serve with lemon wedges.