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Smoked Salmon Quesadillas with Creamy Chipotle Sauce Recipe

Smoked Salmon Quesadillas with Creamy Chipotle Sauce Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:3 servings


  • 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
  • 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


  • 1. In a small bowl, mix the first five 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.
  • 2. Place quesadillas on a greased griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned and cheeses are melted. Serve with sauce; top with cilantro. Yield: 3 servings (2/3 cup sauce).

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.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.