Salmon Bulgogi Quesadillas with Blueberry Salsa

When I make tacos I tend to keep them on the lighter and healthier side but invariably while I am going over the recipe, I start thinking about loading up on cheeses and sour cream, etc. Luckily there is an easy solution to get the best of both worlds and that is to make sure that there is enough left over from the tacos to use to make some quesadillas!



At their base, quesadillas are made from two layers of tortillas that are filled with cheese and toasted until the tortillas are golden brown and the cheese melts and gets all nice and ooey and gooey. Even in this simple form they are hard to resist but you can also add things like meats, salsas, herbs, etc. Pretty much any meat that can be used in tacos will go well in quesadillas and I was looking forward to using the leftover salmon bulgogi from the salmon bulgogi tacos with blueberry salsa in cheesy quesadillas! In addition to the salmon and the cheese I added some of the blueberry habanero salsa to the quesadillas for some heat and some onion and cilantro relish to freshen things up a bit.



Quesadillas are commonly served with a sides like salsa and sour cream for dipping. Although dipping can be fun, I sometimes like to just smother the quesadillas in the salsa and sour cream for maximum effect. :)

Salmon Bulgogi Quesadillas with Blueberry Salsa

Salmon bulgogi quesadillas with blueberry salsa and plenty of ooey gooey melted cheese.

Servings: make 1 main serving or 2 appetizer servings

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Printable Recipe

Ingredients

• 2 (8 inch) tortillas
• 1 handful of jack, grated
• 1 handful of cheddar, grated
• 1/4 cup salmon bulgogi, warm
• 2 tablespoons onion and cilantro relish
• 2 tablespoons blueberry habanero salsa

Directions

1. Melt a touch of butter in a pan.
2. Place a tortilla into the pan and swirl around in the butter and set aside.
3. Place the second tortilla into the pan and swirl around in the butter.
4. Sprinkle on half of the cheese onto the tortilla followed by the salmon bulgogi, onion and cilantro relish and blueberry habanero salsa followed by the remaining cheese and top it all off with the second tortilla.
5. Cook until the quesadilla is golden brown on both sides and the cheese is melted.
6. Serve garnished with the salsa roja and sesame seeds.

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Salmon Bulgogi Tacos with Blueberry Habanero Salsa
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