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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    3 servings (2/3 cup sauce)


  • 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


  • 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
1 quesadilla with 3 tablespoons sauce: 453 calories, 28g fat (16g saturated fat), 74mg cholesterol, 1118mg sodium, 33g carbohydrate (2g sugars, 0 fiber), 15g protein.

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Average Rating:
  • justmbeth
    Nov 26, 2014

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

  • dollargirl
    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.

  • lisabrozick
    Oct 19, 2012

    No comment left

  • Bethshiels
    Jul 24, 2012

    No comment left

  • millsapm
    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.