Quesadillas with Burren Hot Smoked Salmon

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! This recipe yields three wedges per person.

Serves

6 People

Times

15 mins

Ingredients

3 tbslp fresh lime juice, divided

3/4 cup finely chopped red onion

1/4 cup chopped fresh cilantro

2/3 cup corn

1 jalapeño pepper, seeds removed, minced

15oz / 425g black beans in a can, rinsed and drained

140g 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)

Cooking oil

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 / coriander sprigs (optional)

Lime wedges (optional)

Method

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 it 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.