Jerk Salmon Quesadilla

Easy jerk salmon quesadillas these fast and easy jerk salmon quesadillas are perfect for a busy night when you start with prepared jerk salmon filling that can be kept in your freezer or made in advance and kept in the fridge for 3 days. Leftover quesadillas reheat well in the oven. My jerk salmon quesadillas combines a DivineKuizine jerk rub, and spice mixture to make the salmon nice and spicy cooked in olive oil and butter, finely sliced colored peppers and jalapeno, organc flour tortillas and melty cheese. If we had to choose one type of cuisine to eat for the rest of my life other than Jamaican food it would to be Mexican food.

TOTAL TIME 20minutes minutes

PREP TIME 5minutes minutes

COOK TIME 15minutes minutes

YIELD 4 Servings

INGREDIENTS Season for the salmon

• Salmon, I used wild caught salmon

• 2-3 tbsp of DivineKuizine Jerk rub/ seasoning

• 1 tsp of Complete Seasoning

• 1 tsp of Black Pepper

• 1 tsp salt

• 1 tsp onion powder

• 1 tsp garlic powder

• 1-2 tsp green seasoning

• 2 tbs of butter

• 2-3 tbs olive oil

Peppers

• jalapeno pepper , deseeded

• 1/4 each colored bell peppers , thinly sliced

• 2 tbs butter

• 2 tbs olive oil

• pinch cayenne pepper

• 1/2 tsp salt, pepper, onion powder, garlic powder

• 1tsp DivineKuizine sugar spice

Organic Flour Tortillas

Shredded Mozzarella Cheese

Dipping sauce

DivineKuizine remoulade sauce

DivineKuizine jerk rub

INSTRUCTIONS

Prepare Jerk Salmon:

• Wash salmon in lime or lemon and vinegar water , pat dry

• Marinate the salmon:

• Season the salmon in a bowl with DivineKuizine jerk seasoning, and spices. Let that marinate overnight or at least 30 mins.

• Cook the salmon:

• Heat skillet on medium-high heat with olive oil.

• Add salmon to pan flesh side down.

• cook salmon about 2-3 minutes until golden brown, flip over add butter to pan and place in preheated oven 425F for about 10-15 minutes or until cooked to your likeness.

Prepare Peppers:

• Drizzle the olive oil in a sauté pan .Add the sliced bell peppers butter and spices. cook on medium heat until nice a soft.

Note make sure salmon and pepper complete cool.

Heat the Tortillas:

• Add oil to skillet then Place one flour tortilla on the skillet. Sprinkle the tortilla with the cheese. Distribute the salmon and pepper mixtures on top of the cheese.

• Cook until the cheese has begun to melt, about 2 - 3 minutes. Use a spatula to lift one side of the tortilla and fold it over to form a half-moon shape. Press flat with the spatula and cook until both sides have been toasted.

• Transfer the quesadilla to the baking sheet in the oven. Repeat assembling the remaining tortillas, keeping each one warm in the oven as you go. The first quesadilla will take longer to cook than the remaining ones, so you may need to lower the heat or adjust the cooking time as you go on.

• When all the quesadillas have been cooked, take the pan out of the oven. Use a pizza cutter to cut each half-moon into 3 triangles and serve immediately with The Jerk dipping sauce. Place on a serving plate.

Jerk Dipping Sauce:

• In a bowl mix DivineKuizine remoulade and Jerk rub together Enjoy! Note: the spicier you want the sauce add more jerk rub