Kalua Pork and Lomi Salmon Quesadilla with Lime Cream
- 1 cup shredded mozzarella and cheddar cheese
- 2 (6-inch size) flour tortillas
- 3 oz kalua pork
- 1/4 cup lomi salmon*
- Lime cream**
Kalua Pork and Lomi Salmon Quesadilla with Lime Cream
Demonstrated by: Executive Chef Rey Dasalla of Hau Tree Lanai Restaurant.
Brunch On The Beach Recipes - 2002.
Ingredients:
Directions:
- Sprinkle 1/2 of the cheese on one of the tortillas.
- Top with kalua pork and 1 tablespoon of the lomi salmon.
- Sprinkle with remaining cheese; place remaining tortilla over cheese.
- Heat a non-stick skillet over medium-high heat.
- Brown quesadilla on both sides.
- Cut into 4 pieces; place on serving dish.
- Drizzle with lime cream and top with remaining lomi salmon.
Makes 1 serving.
*Combine 1 diced tomato, 2 tablespoons sliced green onions, 2 tablespoons diced Maui onion, 1/4 lb diced salted salmon, Hawaiian salt, and fresh ground black pepper to taste; chill.
**Combine the juice of 1 lime, 1/2 cup sour cream, 2 tablespoons milk, salt, and pepper to taste.
