Scallops, Blue Cheese and Pecan Quesadilla
Scallops, Blue Cheese and Pecan Quesadilla
Servings 2 People
Ingredients
- 1 pkg Coleson’s Catch Scallops thawed
- 6 8- inch Flour tortillas
- 4 oz Blue Cheese room temp.
- 4 oz cream cheese room temp.
- 1/4 c Toasted Pecans chopped (bake in a 350 oven for 10 minutes, they should smell toasty, and cool)
- 10 red seedless grapes cut into quarters
- 1 tsp Lemon Juice
- Pinch of Black Pepper
- Butter
Instructions
- In a medium sauce pan, bring to a simmer a half an inch of water with 1/4 tsp salt and a tsp of lemon juice.
- Add in the scallops and simmer for 1 minute; and remove from the heat and keep covered for 3 minutes.
- Remove scallops from the water and let cool.
- Cut into 1/4- to 1/2-inch pieces.
- Mix the blue cheese, cream cheese and black pepper with the back of a spoon until spreadable.
- Gently mix in the grapes and the pecans.
Notes
To assemble:
Place three of the tortillas on the counter and spread one third of the cheese mixture on each one and sprinkle one third of the scallops on top of each one; top each with another tortilla. Melt 1 tsp butter in a saute pan; cook the quesadilla until golden brown on each side and the filling is warm. Press down on the quesadilla with a spatula while cooking so it sticks together. Cut like a pie into six triangles. Serve. This will not need condiments.
Mussel Quesadilla
Mussel Quesadilla
Servings 2 People
Ingredients
- 12 oz. Coleson's Catch Mussel Meat roughly chopped
- 1/2 cup Green Onions chopped
- 1/2 cup Olives chopped
- 2/3 cup salsa
- 2 cup grated cheddar or jack cheese or a mixture of both
- 2 doz. Flour tortillas
Instructions
- Mix all the ingredients except the tortillas.
- Spread a thin amount of the mixture across the tortilla and fold it in half.
- Repeat with all the tortillas.
- Saute them in butter or corn oil until golden brown and the cheese is melted.
Notes
Cut into narrow triangles.
Salmon and Cream Cheese Quesadilla
Salmon and Cream Cheese Quesadilla
Servings 2 People
Ingredients
- 1 pkg Coleson's Catch Salmon thawed, Fillets or Steaks
- 6-8 inch Flour tortillas
- 8 oz cream cheese room temp.
- 2 Tbsp Scallion diced
- 2 Tbsp Roasted Jalapenos diced
- 1 tsp Lime Juice
- Salt & Pepper
- Butter
Instructions
- In a medium sauce pan, put 1/2 inch of water with 1/4 tsp salt and a tsp of lime juice; bring to a simmer.
- Add in the salmon and cover; simmer for 3 minutes and remove from the heat.
- Leave covered and let it stand for 5 minutes.
- Remove salmon from the liquid and let cool.
- Remove any skin and bones (depending on if you use fillet or steaks) and flake.
- In a bowl, mix the cream cheese and lime juice using the back of a spoon until smooth and spreadable.
- Stir in the scallion and diced roasted jalapenos.
- Adjust seasoning with salt and pepper.
Notes
To assemble: Place three tortillas on the counter and spread one third of cream cheese mixture on each one and sprinkle one third of the salmon on top of it and place the other tortillas on top. In a saute pan, melt a tsp of butter and cook the quesadilla until golden brown on each side and the filling is warm. Press down on the quesadilla with a spatula while it is cooking so that it sticks together. Cut like a pie into six triangles and serve with lemon and salsa.