We like easy recipes, and this one is definitely that and doesn't require much cooking at all. Tasty and healthy, great for when it gets warmer outside!
Serves 6 (3 wedges each)
3 tblsp fresh lime juice, divided
3/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2/3 cup corn
1 jalapeño pepper, seeded and minced
15oz / 425g black beans in a can, rinsed and drained
140g pack of Burren hot smoked Irish Organic Salmon with Honey, Lemon & Dill, flaked
3oz / 85g shredded mature cheddar cheese
1.5oz / 40g grated hard goats or sheep cheese
6 (10-inch/25 cm) flour tortillas (wraps)
3/4 cup halved cherry tomatoes
1/2 cup peeled and diced avocado
1/4 cup sour cream (or regular cream with lemon juice mixed in)
1/8 tsp salt
Cilantro sprigs (optional)
Lime wedges (optional)
Mix together 2 tblsp of the lime juice, the onion, cilantro, corn, jalapeño, black beans and salmon, stirring well. On a separate plate, combine the cheeses. Divide half of cheese mixture evenly among 3 tortillas. Divide the bean mixture among the tortillas. Sprinkle evenly with remaining cheese. Top with remaining 3 tortillas.
Heat a large frying pan over medium-high heat and coat it with cooking oil. Carefully place 1 quesadilla in the pan and cook for 4 minutes on each side, until it is of a nice golden colour. Remove and keep warm. Wipe the pan clean with paper towels. Cook the remaining quesadillas the same way. Cut each quesadilla in half, and each half into 3 wedges.
Combine remaining 1 tblsp of lime juice, tomatoes, avocado, sour cream and salt. Mix it through gently. Serve with quesadillas. Garnishing with cilantro sprigs and lime wedges is optional but very delicious.