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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

Ingredients

  • 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

Directions

  • 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: 453 calories, 28g fat (16g saturated fat), 74mg cholesterol, 1118mg sodium, 33g carbohydrate (2g sugars, trace fiber), 15g protein

Reviews for Smoked Salmon Quesadillas with Creamy Chipotle Sauce

Sort By :
MY REVIEW
Reviewed Nov. 26, 2014

"These were surprisingly good! Sauce definitely made the recipe. I substituted queso fresco for the goat cheese."

MY REVIEW
Reviewed Mar. 21, 2014

"The Taste of Home magazine where this was first published mentioned that the recipe is from the Lime Truck. I am a Southern California resident and have often sought out the Lime Truck to sample their delicious recipes. I was excited to try this recipe and it was delicious! My kids want me to make this every Friday in Lent."

MY REVIEW
Reviewed Jun. 3, 2012

"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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Wine Pairings

Full-Bodied White Wine

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