Best 4 Smoked Salmon Quesadillas Recipes

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Indulge in a culinary journey with our tantalizing smoked salmon quesadillas, a delightful fusion of flavors that will leave your taste buds dancing. This delectable dish combines the richness of smoked salmon with the gooey goodness of melted cheese, all wrapped in a crispy tortilla.

These quesadillas are a symphony of textures, with the tender smoked salmon providing a delicate flakiness, the melted cheese offering a stretchy, gooey indulgence, and the crispy tortilla adding a satisfying crunch. Each bite is a perfect balance of flavors, with the smokiness of the salmon, the nutty flavor of the cheese, and the subtle tanginess of the salsa fresca coming together in perfect harmony.

Our recipe collection features three variations of this classic dish, each with its unique twist. The Classic Smoked Salmon Quesadillas offer a traditional take on this beloved dish, while the Avocado and Smoked Salmon Quesadillas add a creamy, velvety texture with ripe avocados. For those who crave a bit of heat, the Spicy Smoked Salmon Quesadillas infuse a zesty kick with the addition of jalapeƱos and a spicy salsa.

Whichever variation you choose, these smoked salmon quesadillas are guaranteed to be a hit at your next gathering. They're perfect as an appetizer, a light lunch, or a satisfying dinner. So, gather your ingredients, heat up your skillet, and prepare to embark on a culinary adventure that will leave you craving more.

Here are our top 4 tried and tested recipes!

SMOKED SALMON QUESADILLAS



Smoked Salmon Quesadillas image

From her kitchen in Chiniak, Alaska, Becky Applebee serves golden tortilla wedges filled with a rich combination of smoked salmon, cream cheese, Swiss cheese, garlic and dill. They're a snap to whip up for the salmon lovers in your family.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 8

4 ounces cream cheese, softened
2 tablespoons sour cream
1 teaspoon dill weed
1 garlic clove, minced
2 tablespoons butter, softened
6 flour tortillas (8 inches)
4 ounces smoked salmon, diced
2 cups shredded Swiss or cheddar cheese

Steps:

  • In a small bowl, combine the cream cheese, sour cream, dill and garlic. Spread butter over one side of each tortilla. Place three tortillas, buttered side down, on a griddle or large skillet. spread with cream cheese mixture; sprinkle with salmon and cheese. Cover with remaining tortillas, buttered side up., Cook over low heat for 2-3 minutes or until golden brown. Turn and cook 2-3 minutes longer or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 829 calories, Fat 50g fat (28g saturated fat), Cholesterol 143mg cholesterol, Sodium 1176mg sodium, Carbohydrate 55g carbohydrate (3g sugars, Fiber 0 fiber), Protein 40g protein.

SMOKED-SALMON QUESADILLAS WITH WARM TOMATOES AND ARUGULA



Smoked-Salmon Quesadillas with Warm Tomatoes and Arugula image

Categories     Fish     Leafy Green     Tomato     Appetizer     Breakfast     Brunch     Lunch     Salmon     Avocado     Arugula     Summer     Tortillas     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

1 small red onion, thinly sliced crosswise
6 oz cream cheese, softened
6 oz soft mild goat cheese at room temperature
2 teaspoons finely chopped fresh chives
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon black pepper
12 (8-inch) flour tortillas (not low-fat)
1 lb sliced smoked salmon (preferably Nova)
1 firm-ripe California avocado
2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 lb cherry tomatoes, halved lengthwise (2 2/3 cups)
4 cups loosely packed arugula leaves (2 to 3 bunches)
Special Equipment
a large (2-burner) cast-iron griddle

Steps:

  • Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry.
  • While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well.
  • Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap). Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down. Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat.
  • Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices. Lightly brush avocado slices with lemon juice.
  • Heat griddle over high heat until very hot, then reduce heat to moderate. Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute. Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm. Toast remaining quesadillas in same manner, using a second baking sheet.
  • Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute.
  • Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula.

BLACK-BEAN QUESADILLAS WITH SMOKED SALMON



Black-Bean Quesadillas With Smoked Salmon image

Provided by Molly O'Neill

Categories     appetizer, main course

Time 30m

Yield Six servings

Number Of Ingredients 23

1 pound fresh tomatillas (about 12), husked
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
2 cups hot, cooked black beans
2 teaspoons olive oil
4 teaspoons fresh lime juice
1 teaspoon kosher salt
1 clove garlic, peeled and minced
1/4 cup chopped scallions
Freshly ground pepper to taste
6 ounces soft goat cheese
6 small flour tortillas
6 large slices smoked salmon
1/4 cup orange juice
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoon walnut oil
1/2 teaspoon kosher salt
Freshly ground pepper to taste
10 cups stemmed arugula
2 yellow bell peppers, cored and cut into thin strips

Steps:

  • To make the salsa, pulse the tomatillas in a food processor until well combined. Set aside.
  • To make the quesadillas, gently combine the hot beans, the oil, lime juice, salt, garlic, scallions and pepper to taste. Keep warm. Spread about 2 tablespoons of goat cheese over half of each tortilla. Using a heaping 1/4 cup 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 nonstick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side. Cut each into 3 triangles.
  • Spoon a little of the salsa onto the center of 6 large plates. Place 3 quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and serve immediately.

SMOKED SALMON QUESADILLAS WITH CREAMY CHIPOTLE SAUCE



Smoked Salmon Quesadillas with Creamy Chipotle Sauce image

These extra-special quesadillas take just minutes to make, but you'll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro. -Daniel Shemtob, Irvine, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings (2/3 cup sauce).

Number Of Ingredients 13

1/2 cup creme fraiche or sour cream
2 tablespoons minced chipotle peppers in adobo sauce
2 tablespoons lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
QUESADILLAS:
1/4 cup cream cheese, softened
2 ounces fresh goat cheese
3 flour tortillas (8 inches)
3 ounces smoked salmon or lox, chopped
1/4 cup finely chopped shallots
1/4 cup finely chopped roasted sweet red pepper
Coarsely chopped fresh cilantro

Steps:

  • In a small bowl, mix the first 5 ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over. , Place quesadillas on a greased griddle. Cook over medium heat until lightly browned and cheeses are melted, 1-2 minutes on each side. Serve with sauce; top with cilantro.

Nutrition Facts : Calories 453 calories, Fat 28g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.

Tips:

  • To make the most of your smoked salmon quesadillas, use high-quality ingredients. Look for thick, firm smoked salmon slices and a sharp cheddar cheese. Fresh vegetables and herbs will also add flavor and texture to the dish.
  • Don't overcook the quesadillas. The tortillas should be crispy but not burned, and the cheese should be melted but not rubbery. Cook them over medium heat and keep an eye on them so they don't burn.
  • Serve the quesadillas immediately with your favorite dipping sauce. Some good options include guacamole, sour cream, or salsa.
  • For a more flavorful quesadilla, try using a flavored tortilla, such as a spinach tortilla or a sun-dried tomato tortilla.
  • If you don't have a grill or a griddle, you can also make quesadillas in a skillet. Just heat a little oil in the skillet over medium heat and cook the quesadillas for 2-3 minutes per side, or until they are golden brown and crispy.

Conclusion:

Smoked salmon quesadillas are a quick and easy meal that is perfect for any occasion. They are packed with flavor and can be made with a variety of ingredients. So next time you're looking for a delicious and satisfying meal, give smoked salmon quesadillas a try!

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