Wild Alaska Salmon and Matanuska Creamery Pepper Jack Quesadillas Recipe
1 fillet of Wild-caught Alaska salmon (smoked or baked)
1 medium onion, unpeeled, cut and quartered
1 shallot (optional)
2 large garlic cloves, peeled
1/4 cup olive or safflower oil
8 Taco Loco tortillas
1 cup coarsely grated Mat-Su Creamery pepperjack cheese
1/2 stick (1/4 cup) unsalted Mat-Su Creamery butter, softened
Accompaniment: Mexico in Alaska salsa
*local items in bold
-Preheat oven to 350 degrees. Bake salmon at 350 degrees F for about 20 minutes.
Quarter the onion and shallot. Drizzle with oil, tossing to coat, and saute’ onion, shallot and garlic in a frying pan. Mix salmon, onion, shallot, and garlic with salt to taste, until smooth. Spread about one fourth salmon on each of 4 Taco Loco tortillas and sprinkle each with about one forth Mat-Su Creamery pepperjack cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter. Heat a griddle or cast iron pan over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board. Cut each quesadilla into 6 to 8 wedges, and serve warm with fresh Mexico in Alaska salsa. Enjoy!