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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
This recipe is:
Quick
Nutritional Facts 1 quesadilla with 3 tablespoons sauce equals 453 calories, 28 g fat (16 g saturated fat), 74 mg cholesterol, 1,118 mg sodium, 33 g carbohydrate, trace fiber, 15 g protein.
Originally published as Smoked Salmon Quesadillas with Creamy Chipotle Sauce in Taste of Home June/July 2012, p36
Smoked SalmonFresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90 degree temperatures. The result is a salmon that is delicate in texture and flavor. It is usually served in paper-thin slices. Hot-smoking is a process in which the salmon is smoked for hours in temperatures of 120-180 degrees producing a firm, flaky texture and a stronger smoky flavor.
Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90 degree temperatures. The result is a salmon that is delicate in texture and flavor. It is usually served in paper-thin slices. Hot-smoking is a process in which the salmon is smoked for hours in temperatures of 120-180 degrees producing a firm, flaky texture and a stronger smoky flavor.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jun. 03, 2012 by millsapm
Very different and delicious and the kids liked it too, although without the chipotle sauce (we gave them sour cream on top instead). Besides substituting roasted onion for the shallot I followed the recipe exactly (roasted red pepper in the oven, did not use canned). My only complaint is that with the chopping, mixing, and assembly required, the recipe did take a bit longer for me than what it states.
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