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.

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Ingredients:

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**

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.

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