Singer Jolene Romain joins Joel in the kitchen to make these stacked seafood quesadillas with shrimp and salmon from Ocean Delight.


2  4-oz Ocean Delight Salmon Fillets, skin removed

½ pack Ocean Delight Small Shrimp

1½ cup grated cheddar cheese

1½ cup grated mozzarella cheese

¼ cup diced jalapeno peppers

1 cup whole kernel corn

1 cup black beans

1 small red onion, diced

8 – 10 small tortilla wraps

Sour Cream

Tomato Salsa



  1. Cut the Ocean Delight Salmon Fillets into ½ inch cubes and place in a bowl. Season with salt and black pepper.
    Season the Ocean Delight Shrimp with salt and black pepper. Let marinate for just about ½ hour.
  2. Heat oil in a frying pan and sauté the salmon and shrimp separately until just cooked . Remove from heat.
    Let the same frying pan continue to heat.
  3. Place one of the tortilla wraps on a board. Add an even layer of cheddar and mozzarella, a couple pieces of salmon and shrimp, followed by the black beans, onion, corn and jalapeno peppers. Top with just a little more cheese. Place another wrap on top of the filling.
  4. Place the quesadilla carefully in the hot pan, pressing down with a spatula to flatten. Le cook on one side for 1 – 2 minutes, pressing even so often with the spatula. Flip onto the other side and finish cooking, still pressing to allow the cheese to melt and filling to heat through. The quesadilla should be golden brown on both sides.
  5. Remove from heat and cut into quarters. Place on a serving plate accompanied by the sour cream, salsa and guacamole.

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