Spicy Smoked Salmon and Cod Quesadillas

Ingredients:

For the Seafood Filling:

8oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

16oz of cod fillets

Salt & Pepper, to taste

2 tablespoons plus 2 teaspoons of olive oil

For the Quesadillas:

8 flour tortillas, 10" size

4 cups shredded Monterey Jack cheese

2 cups tomatoes, diced small

4oz Buffalo Wing Sauce, like Frank's (can sub another hot sauce)

1 cup Ranch of Blue Cheese Dressing

1/4 cup fresh cilantro, roughly chopped

Procedure:

In a non-stick sauté pan, add 2 tablespoons olive oil and heat over medium heat until warm.

While pan is heating, season cod fillets with salt and pepper, then add to the hot pan.

Cook for 2 minutes, then flip and cook for another 2 minutes or so, then remove from heat and flake each portion.

After cooking all the cod fillets, wipe down the pan with a paper towel.

Mix the cod and smoked salmon together, then refrigerate until needed.

To assemble the quesadillas, lay one tortilla flat and add 1/2 cup cheese, 1/4 cup tomatoes, 3/8 of a cup of the seafood mixture, and 3 teaspoons of the Buffalo wing sauce.

In the same non-stick pan as before, heat a teaspoon of olive oil on medium heat.

Fold the tortilla in half carefully, then lay the quesadilla down carefully into the hot pan.

Cook until the bottom is light brown, then turn and cook the other side until it reaches the same color and the cheese is melted.

Remove the quesadilla, then repeat with the remaining tortillas, adding olive oil as needed and wiping down the pan if it smokes too much.

Each quesadilla should be cut into 4 wedges, then served with Ranch or Blue Cheese dressing.

Garnish with cilantro.