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Tex Mexican
Tex Mex Quesadillas

Lynn's Black Bean Smoked Salmon Quesadillas

The Salsa 
1 lb Fresh Tomatillas (about 12), 
    Husked 
2 tbl Chopped fresh cilantro 
1 x Jalapeno pepper, seeded and 
    Minced 
2 tsp Fresh lime juice 
1/2 tsp Kosher salt 
    The Quesadillas 
2 cup Hot, cooked black beans 
2 tsp Olive oil 
4 tsp Fresh lime juice 
1 tsp Kosher salt 
1 x Clove garlic, peeled and 
    Minced 
1/4 cup Chopped scallions 
    Freshly ground pepper to 
    Taste 
6 oz Soft goat cheese 
6 sm Flour tortillas 
6 lrg Slices of smoked salmon 
    The Salad 
1/4 cup Orange juice 
2 tsp Fresh lemon juice 
1 tsp Dijon mustard 
2 tsp Walnut oil 
1/2 tsp Kosher salt 
    Freshly ground pepper to 
    Taste 
10 cup Stemmed arugula 
2 x Yellow bell peppers, cored 
    And cut into thin strips 

 Method : 
To make the Salsa, pulse the tomatillas in a food processor until coarsely pureed. Add the cilantro, jalapeno, lime juice, and salt and pulse until well combined. Set aside.
To make the quesadillas, gently combine the hot beans, oil, lime juice salt, garlic, scallions, and pepper to taste. Keep warm. Spread about 2 Tbsp. of goat cheese over half of each tortilla. Using a heaping 1/4 of the bean mixture for each tortilla, press the beans into the goat cheese. Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans. Fold the tortilla in half and press the sides together. Set aside.
To make the salad, whisk together the juices and mustard. Whisk in the walnut oil, salt, and pepper. Place the arugula in a bowl and toss with the yellow peppers. Toss with the dressing.Heat a large non-stick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side. Cut each into tree triangles. Spoon a little salsa onto the center of six large plates. Place three quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and serve immediately.

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