SALMON QUESADILLAS
"I like simple recipes that get me out of the kitchen fast, so my husband and I can spend more time with our two boys," comments Heidi Main of Anchorage, Alaska. "These super-quick wedges are always a hit...and a tasty change of pace from salmon patties."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute garlic in oil until fragrant. Stir in the salmon, basil and pepper; heat through., Meanwhile, spread butter over one side of each tortilla. Place tortillas on a griddle, buttered side down. Sprinkle one half of each tortilla with 1/4 cup cheese and a fourth of the salmon; top each with 1/4 cup cheese. Fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut each into wedges; serve with guacamole or salsa.
Nutrition Facts : Calories 664 calories, Fat 39g fat (19g saturated fat), Cholesterol 142mg cholesterol, Sodium 1264mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
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
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings (2/3 cup sauce).
Number Of Ingredients 13
Steps:
- 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 : Calories 453 calories, Fat 28g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.
SMOKED SALMON QUESADILLA
Indoor: Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.
Provided by Sandra Lee
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas.
- In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.
SMOKED SALMON QUESADILLA
Make and share this Smoked Salmon Quesadilla recipe from Food.com.
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Lay out 4 tortillas; spread each half with half of th herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas.
- In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill for 3-4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.
Nutrition Facts : Calories 504.1, Fat 28.7, SaturatedFat 11.8, Cholesterol 48.2, Sodium 1035.9, Carbohydrate 40.3, Fiber 6.2, Sugar 3.8, Protein 22.8
SMOKED SALMON QUESADILLAS
From her kitchen in Chiniak, Alaska, Becky Applebee serves golden tortilla wedges filled with a rich combination of smoked salmon, cream cheese, Swiss cheese, garlic and dill. They're a snap to whip up for the salmon lovers in your family.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cream cheese, sour cream, dill and garlic. Spread butter over one side of each tortilla. Place three tortillas, buttered side down, on a griddle or large skillet. spread with cream cheese mixture; sprinkle with salmon and cheese. Cover with remaining tortillas, buttered side up., Cook over low heat for 2-3 minutes or until golden brown. Turn and cook 2-3 minutes longer or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 829 calories, Fat 50g fat (28g saturated fat), Cholesterol 143mg cholesterol, Sodium 1176mg sodium, Carbohydrate 55g carbohydrate (3g sugars, Fiber 0 fiber), Protein 40g protein.
HOT SMOKED SALMON WITH GRILLED PEACH AND BASIL VINAIGRETTE AND GRILLED PEACH QUESADILLAS
Steps:
- Grilled Peach Vinaigrette: Place peach halves over medium hot grill for 10 minutes, turning once. Remove from the grill and place in blender. Grill onion slices for 6 minutes, turning once. Remove from grill and place in blender. Add basil, lemon juice, vinegar and honey to blender and blend until smooth.
- Grilled Peach Quesadillas: Lightly oil (brush or spray) both sides of tortillas. Place tortillas on grill over medium low heat and crisp one side for about 2 to 3 minutes. Remove from heat. Place 6 tortillas crisp side up. Divide the cheese, peaches, onions, jalapenos, basil and cilantro equally, and spread evenly, among the 6 tortillas. Stack half of these tortillas on top of the remaining half. Top with a final layer of the 3 remaining tortillas with the crisp side placed down on the inside. Sprinkle chile powder on the outside of the tortillas and place on the grill, chile side down. Grill until golden brown, about 3 to 4 minutes. Sprinkle chile powder on top of the tortillas and turn. Grill the other side for 3 to 4 minutes until golden brown and the cheese is melted. Cut each quesadilla into 4 wedges.
- Hot Smoked Salmon: Mix lime juice, honey, and chipotle powder in a small bowl to form marinade. Place salmon in shallow pan and pour marinade over. Allow to sit for 15 minutes. Build a smokey fire by adding smoked hickory chips to medium hot coals. Place salmon on grill and close the top. Cook for 5 minutes and then turn and cook for 5 minutes more with the top closed. Remove the salmon and serve with a small bunch of watercress, peach vinaigrette and quesadillas.
BLACK-BEAN QUESADILLAS WITH SMOKED SALMON
Provided by Molly O'Neill
Categories appetizer, main course
Time 30m
Yield Six servings
Number Of Ingredients 23
Steps:
- To make the salsa, pulse the tomatillas in a food processor until well combined. Set aside.
- To make the quesadillas, gently combine the hot beans, the oil, lime juice, salt, garlic, scallions and pepper to taste. Keep warm. Spread about 2 tablespoons of goat cheese over half of each tortilla. Using a heaping 1/4 cup of the bean mixture for each tortilla, press the beans into the goat cheese. Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans. Fold the tortilla in half and press the sides together. Set aside.
- To make the salad, whisk together the juices and mustard. Whisk in the walnut oil, salt and pepper. Place the arugula in a bowl and toss with the yellow peppers. Toss with the dressing.
- Heat a large nonstick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side. Cut each into 3 triangles.
- Spoon a little of the salsa onto the center of 6 large plates. Place 3 quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and serve immediately.
SMOKED-SALMON QUESADILLAS WITH WARM TOMATOES AND ARUGULA
Categories Fish Leafy Green Tomato Appetizer Breakfast Brunch Lunch Salmon Avocado Arugula Summer Tortillas Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry.
- While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well.
- Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap). Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down. Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat.
- Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices. Lightly brush avocado slices with lemon juice.
- Heat griddle over high heat until very hot, then reduce heat to moderate. Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute. Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm. Toast remaining quesadillas in same manner, using a second baking sheet.
- Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute.
- Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula.
SALMON QUESADILLAS
Make and share this Salmon Quesadillas recipe from Food.com.
Provided by Amy Madden
Categories High Protein
Time 20m
Yield 12 wedges, 4 serving(s)
Number Of Ingredients 8
Steps:
- In skillet, saute garlic in oil until tender.
- Then stir in basil, pepper, and salmon.
- Cook over med.
- Heat until heated through, then spread butter over one side of each tortilla.
- Place tortillas butter side down on griddle and sprinkle each one with 1/2 cup cheese.
- Spread 1/2 cup salmon mix over 1/2 of each tortilla.
- Fold over and cook on low for a couple of minutes on each side.
- Cut into wedges.
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