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I try to plan meals, I really do. But sometimes, things don’t always go as planned and I make things on the fly. Sometimes that turns out not so great, but once in awhile, it comes out delicious, like this.
After digging through my pantry and fridge, I found one salmon filet, some leftover black beans, mini bell peppers, a few spoonfuls of salsa and tortillas. Paired with some of my staples — sour cream, cilantro, frozen corn, cheese — this came out great. And it took only a few minutes. By searing the salmon filet in a hot skillet, you get a nice crispy, browned exterior that adds to the depth of flavor.
For seasoning, I used one of my favorite blends from Ava Jane’s Kitchen, Los Muertos Barbecue. This blend is perfect for fajitas. Flavorful, spicy, and intense. If you have a favorite fajita blend, that will work here as well. If you don’t want salmon, you could try white fish or shrimp instead; I’m sure it will be delicious.
Salmon Fajita Quesadillas
Easy and flavorful, these quesadillas are filled with crispy salmon, black beans, and fajita veggies for a perfect weeknight meal.
In a heavy skillet, heat the oil over medium high heat. Season the salmon filet with the fajita seasoning and add it to the pan. Cook until well browned on both sides, and remove from pan.
Add the bell peppers and onions and cook until softened. Add the salsa, beans, and corn. Add the salmon back to the pan, and break up with a spatula. Continue cooking until salmon is cooked through and add the lime juice.
In a separate skillet, melt the butter. Add one tortilla, sprinkle a bit of cheese and some of the salmon mixture. Fold the tortilla in half and continue cooking until cheese is melted, and both sides are browned. Continue with the remaining tortillas.
Serve topped with sour cream, cilantro, and hot sauce if desired.