Smoked Salmon Quesadilla with Jalapenos and Sriracha Aioli
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yield: 2 servings
Serving Size: half a quesadilla
Ingredients:
2 ten-inch flour tortilla wraps
8 ounces smoked salmon (I used Wild Alaskan smoked sockeye salmon), deskinned and flaked
2 jalapeños, thinly sliced widthwise
2.5 ounce can sliced olives, drained
shredded pepper jack cheese, to taste
1 tablespoon olive oil
For the sriracha aioli sauce:
1 tablespoons mayonnaise
1 tablespoons sriracha
1 teaspoon garlic powder
Instructions:
Make the sauce: Mix all of the sauce ingredients together. Set aside.
Pan-sear the jalapeños: Heat the olive oil in a medium-sized pan over medium heat. Add jalapeño slices, and cook until they get charred, about 5 minutes.
Assemble the quesadilla: Place a tortilla wrap on a large pan over low heat. While it warms up, add and evenly distribute the smoked salmon chunks, olives, and jalapeño slices. Drizzle the reserved sriracha aioli sauce. Generously sprinkle pepper jack cheese on top. Cover with the second tortilla wrap. Turn the heat to medium, and let it cook until the cheese has melted and the bottom tortilla is crispy and browned. Optionally, flip the quesadilla and cook the other side until crispy.
From savorytooth.com