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  • 1 (8 ounces) salmon fillet * 2 tablespoons olive oil, divided
  • ¼ teaspoon ground cumin
  • 6 ounces shredded Monterey Jack cheese
  • 4 Azteca flour tortillas
  • ½ fresh jalapeno pepper, seeded and minced
  • ¼ cup canned, chopped mild green chiles, drained
  • ½ cup sour cream
  • ¼ cup fresh cilantro, chopped
  • Salsa or pico de gallo (optional)

Cooking Instructions

  1. Preheat grill 5 minutes.
  2. Brush salmon with 1 tablespoon olive oil and season with cumin.
  3. Grill salmon 3 to 4 minutes or until fish flakes easily when tested with fork. Transfer to plate; flake with fork.
  4. Sprinkle cheese evenly over half of each tortilla, leaving 1-inch border. Top with salmon, jalapeno, chilies and more cheese. Fold tortillas in half, pressing to seal. Brush with remaining oil.
  5. Carefully scrape or wipe hot grill clean. Grill quesadilla 3 to 4 minutes until browned and cheese is melted. Meanwhile, in small bowl, combine sour cream and chopped cilantro.
  6. Serve with cilantro cream. Garnish with salsa or pico de gallo, if desired.