A quesidilla is a tortilla turnover that is layered usually with two tortillas but can be built up in layers so that it resembles a tort.
The best quesidilla I ever had was at an italian-style coffee shop in a small midwestern city. It was a vegetarian quesidilla with large sections of tomatos and onions and grated cheese. I took a variation of that quesidilla to create the salmon-dillas described below. A quesidilla is a meal in of itself and with the rage of Southwest cooking in Washington, DC of the last few years, a quesidilla fits right in.
For an adventure, plan a month of quesidilla hunting and go to various resturants to find the best quesidilla and to also gather research on making your own adaption of the best quesidilla recipe. One nice adaption of this recipe that I found was at Kramer Books Cafe in Dupont Circle in Washington, DC that serves a "Princess Tortilla" of salmon and vegetables that comes close to this; although it isn't a quesidilla with just one layer.
I named this dish, Salmon-Dilla to describe the southwest nature and blend of flavors of the dish.
This quesidilla is best enjoyed with a glass of ice tea or for wine lovers, a glass of mild white wine, nothing to overpower the salmon and dill flavors.
Fresh Salmon filet
Tortillas (10-12 inch round flour)
Dill
Lemon
Lime
Baby Greens
Roma tomatos
Mozzarella Cheese (grated)
Onions (whole Vidalia)
Mushrooms (white Button)
Olive Oil
Sour Cream
Heat olive oil in pan, add some dill and grill salmon until just done and flaky. Squeeze some lemon and lime on the salmon. Sear on the outside so that juices are sealed in. Blacken if preferred. Reserve liquid and add olive oil and cool for salad dressing.
chop tomatos, onions, and mushrooms. Heat olive oil in pan saute onions until just done and tender, add tomatos and saute until just tender, add mushrooms at the last minute and saute until tender. reserve liquid for dill sauce. Remove vegetables. Add chopped dill and heat with sauce until flavor is blended. Remove from heat and allow to cool. Mix 1 cup sour cream with dill sauce and set aside in refridgerator.
Lay tortilla out on a cutting board. Flake salmon so that it is in small edible pieces. Arrange a layer of salmon on tortilla. Add a layer of vegetables. Sprinkle with mozzarella cheese. Add tortilla top. Heat a frying pan on burner until hot. Do not add oil. Place quesidilla top and bottom tortilla with layers in pan.(For a variation and adventure, add more layers of salmon and vegetables and another tortilla for a two or three layer quesidilla). Fry just a short while until hot. Turn and fry a short while on other side until cheese starts to melt.
Place on warm serving plate. Cut into wedges. Add a dollop of sour cream/dill sauce on each wedge. Serve with baby greens on the side and some dill and olive oil previously reserved for dressing. Enjoy!