Smoked Salmon Quesadilla

Smoked salmon quesadillas bring a savory twist to your snack game with creamy chevre, tangy red onion, and the crunch of fresh avocado. Easy to make and packed with flavor.

Course Main Course

Cuisine Mexican

Keyword creamy, easy meal, quesadilla, savory, smoked salmon

Prep Time 35

Cook Time 10

Total Time 45

Servings servings

Calories 370kcal

Author Liza Agbanlog

Ingredients

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

Instructions

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!

Notes

Recipe adapted from the cookbook “The Best of the Best and More”.

Nutrition