Tuesday, March 4, 2014

Once upon a time, I was trapped in a box. A box where all the quesadillas had to include chicken, cheese, salsa, guacamole, etc. Then a magical fairy from Bella Sun Luci Sun Dried Tomatoes cast a spell on my kitchen and I began to experiment with the endless quesadilla possibilities.

It didn't end with pesto. Fish in a quesadilla? It's probably been done, but not by me. New lands were in need of discovery, so off I went to Isle of Salmon and a whole new adventure in flavor was born.


2 boneless/skinless salmon filets (about 1/4 lb. each)
2 tbsp olive oil
1 tsp sea salt
1/2 jar of Bella Sun Luci Sun Dried Tomato Pesto (about 2 tbsp)
1 red onion sliced thin
2 tbsp butter
2 tbsp balsamic vinegar
1 cup of shredded mozzarella cheese
4 medium tortillas


  1. Add the salmon filets to a baking dish and season them with olive oil and salt. Cook at 400 degrees for 10-25 minutes, until flaky and tender.
  2. While the salmon bakes, prepare the onions. Add the sliced onion, butter and balsamic vinegar to a large frying pan and cook until the onions soften and turn brown.
  3. Add the flaked salmon to a large bowl and mix in 1/2 jar of Bella Sun Luci Sun Dried Tomato Pesto then stir together.
  4. Lay your tortillas out on the counter.
  5. Add 1/4 cup of shredded cheese to each tortilla.
  6. Spoon the salmon mixture onto two of the tortillas.
  7. Spoon the onions on the other two tortillas.
  8. Top the salmon tortilla with the onion tortilla to form your quesadilla.
  9. Spray a small frying pan with non-stick spray.
  10. When it is hot add the full quesadilla and cook for 2-3 minutes on each side, until brown and crisp.

I hope you enjoy this recipe, and share some of your own unique quesadilla adventures with us!

*Note: Bella Sun Luci provided product to Yumology in exchange for these recipes and product reviews. All thoughts, recipes and opinions are my own.

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  2. yum!!! I can't wait to try these! they look and sound amazing!!