Smoked Salmon Quesadillas with Creamy Chipotle Sauce

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Creamy Chipotle Sauce:
1/2 cup sour cream
2 tbsp minced chipotle peppers
2 tbsp lime juice
salt and pepper to taste

1/4 cup cream cheese, softened
1/2 cup crumbled feta cheese
3 flour tortillas (8 inches)
3 oz smoked salmon, chopped
1/4 cup finely chopped green onions
1/4 cup finely chopped roasted sweet red peppers
fresh cilantro chopped


Yield: 3 servings

In a small bowl, mix the ingredients for the chipotle sauce. In another bowl, mix cream cheese and feta cheese until blended, and spread over tortillas. Top half side of each with the salmon, green onions and red pepper and fold over.

Place quesadillas on a greased griddle. Cook over medium heat for 1 to 2 minutes on each side or until lightly browned and cheese has melted. Serve with the chipotle sauce and top with cilantro.