40 mins
Quesadillas with Smoky Salmon Spread
Serves
6
Quesadillas are a fantastic, fun meal to make any night of the week and one which the kids can get involved in too! We think ours are extra special as we’ve taken our smoked salmon spread and combined it with black beans, red onion, corn and cheese and topped it with bright, zingy guacamole. Great for lunch, dinner or even lunchboxes.
Ingredients
1 pack of Aoraki Smoky Salmon Spread 180g
2 tablespoons olive oil
3 cloves garlic
1 x tin black beans
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 x 12 pack tortillas (we used corn tortillas)
1 medium red onion sliced into rounds
1 cup corn (tinned, frozen or fresh)
2 cups cheese, grated (we used tasty but Colby or Edam is fine too)
Guacamole
3 avocados
Juice 2 limes
Small handful coriander, roughly chopped
Micro greens to serve
Method
Prep Time: 20 minutes
Cook Time: 30 minutes
Step 1
Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat.
Step 2
Add in the garlic, black beans and spices and cook for several minutes until the garlic is cooked and the beans start to break down. Remove from the heat and set aside.
Step 3
Arrange half the tortillas on a clean bench top and spread with the smoked salmon spread.
Step 4
Top with the black bean mixture then separate the onion round into rings and arrange these on top of the beans. Next spoon on the corn followed by the cheese then top with the lids.
Step 5
Clean out the pan you used to cook the beans, add a little oil then fry the quesadillas until golden brown and the cheese has melted. Keep the quesadillas in a warm oven as you go.
Step 6
To make the guacamole, put the avocados into a bowl along with the lime juice. Season with sea salt then roughly mash with a fork before adding in the coriander and mixing again. Once all the quesadillas are cooked, cut into quarters then arrange on a platter, topping some with guacamole and some micro greens then serving with the remaining guacamole in a serving bowl.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
Learn More
Gallery
Other Recipes
Quesadillas with Smoky Salmon Spread
Spreads
,
Serves
6
40 mins
Quesadillas are a fantastic, fun meal to make any night of the week and one which the kids can get involved in too! We think ours are extra special as we’ve taken our smoked salmon spread and combined it with black beans, red onion, corn and cheese and topped it with bright, zingy guacamole. Great for lunch, dinner or even lunchboxes.
Ingredients
1 pack of Aoraki Smoky Salmon Spread 180g
2 tablespoons olive oil
3 cloves garlic
1 x tin black beans
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 x 12 pack tortillas (we used corn tortillas)
1 medium red onion sliced into rounds
1 cup corn (tinned, frozen or fresh)
2 cups cheese, grated (we used tasty but Colby or Edam is fine too)
Guacamole
3 avocados
Juice 2 limes
Small handful coriander, roughly chopped
Micro greens to serve
Method
Prep Time: 20 minutes
Cook Time: 30 minutes
Step 1
Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat.
Step 2
Add in the garlic, black beans and spices and cook for several minutes until the garlic is cooked and the beans start to break down. Remove from the heat and set aside.
Step 3
Arrange half the tortillas on a clean bench top and spread with the smoked salmon spread.
Step 4
Top with the black bean mixture then separate the onion round into rings and arrange these on top of the beans. Next spoon on the corn followed by the cheese then top with the lids.
Step 5
Clean out the pan you used to cook the beans, add a little oil then fry the quesadillas until golden brown and the cheese has melted. Keep the quesadillas in a warm oven as you go.
Step 6
To make the guacamole, put the avocados into a bowl along with the lime juice. Season with sea salt then roughly mash with a fork before adding in the coriander and mixing again. Once all the quesadillas are cooked, cut into quarters then arrange on a platter, topping some with guacamole and some micro greens then serving with the remaining guacamole in a serving bowl.