Smoked salmon quesadilla is a simple and easy to make dish. A blend of cream cheese and goat cheese is spread over half of a flour tortilla. Roasted pepper, avocado, smoked salmon and red onion are added to complete this wonderful dish. The tortilla is then folded in half and warmed until the cheese has melted. This delicious quesadilla can be eaten as is or with sour cream. Either way, you will love this dish! 😀
- 1 red bell pepper
- ¼ cup chevre (goat cheese)
- ¼ cup cream cheese, room temperature
- 3-8” (20cm) flour tortillas
- 1 avocado, peeled, pitted and cut into thin slices
- ¼ cup minced red onion
- 2 oz. smoked salmon, cut into strips
- Cut the pepper into thirds and remove the seeds. Place cut-side down on cookie sheet. Broil until skins are blackened and puffed. Put peppers in a covered casserole and let stand for 10 minutes to steam. Peel and cut into strips.
- In a bowl, mix together the goat cheese and cream cheese until smooth and creamy. Spread one-third of the mixture over half of each of the tortilla.
- Divide the pepper strips evenly over the 3 halves of the tortillas. Layer the avocado slices over the pepper strips and top with the minced red onions.
- Divide the salmon evenly on the tortilla halves. Fold the tortillas over, pressing to seal.
- Heat a non-stick pan over medium heat and brown the folded tortillas until the cheese melts. Turn it over and brown the other side.
- Cut each quesadilla into 4 wedges and serve immediately.
- Enjoy!
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