Print Options

Back to Smoked Salmon Quesadillas with Creamy Chipotle Sauce >

Include these items:

Select reviews >

Taste of Home Logo

Smoked Salmon Quesadillas with Creamy Chipotle Sauce

 Smoked Salmon Quesadillas with Creamy Chipotle Sauce
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
3 ServingsPrep/Total Time: 25 min.

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

  • 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.
  • 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).

2 of 2

Smoked Salmon Quesadillas with Creamy Chipotle Sauce (continued)

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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.