Ina Garten’s Smoked Salmon Quesadillas are made with cream cheese, scallions, smoked salmon, fresh dill, Monterey Jack cheese, flour tortillas, sour cream, lime zest, and melted butter. This delicious Smoked Salmon Quesadillas recipe creates a tasty and satisfying lunch or appetizer that takes about 18 minutes to prepare and can serve up to 6 people.
This Smoked Salmon Quesadillas Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 6 ounces (170 grams) cream cheese, at room temperature
- ½ cup (50 grams) chopped scallions (white and green parts from 2 scallions)
- 3 ounces (85 grams) thinly sliced smoked salmon, chopped
- 2 tablespoons (6 grams) minced fresh dill (plus extra for serving)
- 3 ounces (85 grams) grated Monterey Jack or yellow Cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- 6 (8-inch or 20 cm) flour tortillas
- ¾ cup (180 grams) sour cream
- 1 teaspoon finely grated lime zest
- 8 tablespoons (115 grams) unsalted butter, melted
- 2 to 3 ounces (55 to 85 grams) salmon roe (optional)
How To Cook Smoked Salmon Quesadillas:
- Prepare the Filling: Mix cream cheese, scallions, smoked salmon, dill, grated cheese, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl.
- Assemble Quesadillas: Place three tortillas on a work surface. Spread the cheese-and-salmon mixture evenly over each. Top with remaining tortillas and press gently.
- Prepare Sour Cream Dip: Combine sour cream and lime zest in a small bowl and set aside.
- Cook Quesadillas: Brush one side of a tortilla with melted butter. Heat a 10-inch (25 cm) sauté pan over medium heat. Place the tortilla, butter side down, in the pan. Brush the top with more butter. Cook for 2 minutes until golden and blistered. Flip and cook the other side for another 2 minutes. Remove to a cutting board. Repeat with remaining quesadillas.
- Serve: Cut each quesadilla into 4 to 6 wedges. Serve warm with sour cream and optional salmon roe on the side.
Recipe Tips
- Use Room Temperature Cream Cheese: Make sure the cream cheese is at room temperature before mixing. This ensures a smooth and even filling without lumps.
- Evenly Spread the Filling: Spread the cheese-and-salmon mixture evenly over the tortillas. This helps the quesadillas cook uniformly and ensures each bite has balanced flavors.
- Preheat Your Pan: Make sure your sauté pan is fully preheated before adding the quesadillas. This helps achieve a crispy, golden-brown exterior.
- Butter Both Sides: Brush melted butter on both sides of the tortillas. This ensures a golden, crispy texture and prevents sticking to the pan.
- Cook in Batches: Don’t overcrowd the pan. Cook the quesadillas in batches if necessary to avoid steaming them and to get a perfect crispiness.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Smoked Salmon Quesadillas cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the cooled leftover Smoked Salmon Quesadillas in plastic wrap or foil and place them in a freezer bag or container. They can be frozen for up to 2 months. Thaw them in the fridge overnight before reheating in a pan or oven until warm.
- Reheating: To reheat, warm the leftover Smoked Salmon Quesadillas in a pan over medium heat or in a preheated oven at 350°F (175°C) for about 5 minutes until heated through.
Nutrition Facts
Serving Size: 1 quesadilla (of 6)
- Calories: 380
- Total Fat: 24 grams
- Saturated Fat: 11 grams
- Cholesterol: 85 milligrams
- Sodium: 690 milligrams
- Potassium: 250 milligrams
- Total Carbohydrate: 25 grams
- Dietary Fiber: 1 gram
- Sugars: 2 grams
- Protein: 14 grams
Ina Garten Smoked Salmon Quesadillas
Description
Ina Garten’s Smoked Salmon Quesadillas are made with cream cheese, scallions, smoked salmon, fresh dill, Monterey Jack cheese, flour tortillas, sour cream, lime zest, and melted butter. This delicious Smoked Salmon Quesadillas recipe creates a tasty and satisfying lunch or appetizer that takes about 18 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Filling: Mix cream cheese, scallions, smoked salmon, dill, grated cheese, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl.
- Assemble Quesadillas: Place three tortillas on a work surface. Spread the cheese-and-salmon mixture evenly over each. Top with remaining tortillas and press gently.
- Prepare Sour Cream Dip: Combine sour cream and lime zest in a small bowl and set aside.
- Cook Quesadillas: Brush one side of a tortilla with melted butter. Heat a 10-inch (25 cm) sauté pan over medium heat. Place the tortilla, butter side down, in the pan. Brush the top with more butter. Cook for 2 minutes until golden and blistered. Flip and cook the other side for another 2 minutes. Remove to a cutting board. Repeat with remaining quesadillas.
- Serve: Cut each quesadilla into 4 to 6 wedges. Serve warm with sour cream and optional salmon roe on the side.
Notes
- Use Room Temperature Cream Cheese: Make sure the cream cheese is at room temperature before mixing. This ensures a smooth and even filling without lumps.
- Evenly Spread the Filling: Spread the cheese-and-salmon mixture evenly over the tortillas. This helps the quesadillas cook uniformly and ensures each bite has balanced flavors.
- Preheat Your Pan: Make sure your sauté pan is fully preheated before adding the quesadillas. This helps achieve a crispy, golden-brown exterior.
- Butter Both Sides: Brush melted butter on both sides of the tortillas. This ensures a golden, crispy texture and prevents sticking to the pan.
- Cook in Batches: Don’t overcrowd the pan. Cook the quesadillas in batches if necessary to avoid steaming them and to get a perfect crispiness.
Ina Garten Smoked Salmon Quesadillas