Large Mixing Bowl: Perfect for combining cream cheese, scallions, smoked salmon, and other filling ingredients.
Small Mixing Bowl: Ideal for preparing the sour cream and lime zest dip.
10-inch Sauté Pan: Essential for cooking quesadillas to golden perfection.
Cutting Board: Necessary for assembling and cutting quesadillas into wedges.
Sharp Knife: Great for chopping scallions and slicing quesadillas.
Pastry Brush: Helps evenly spread melted butter on tortillas for crispy edges.
Spatula: Useful for flipping quesadillas and transferring them to the cutting board.
Cooking Process for Ina Garten’s Salmon Quesadillas
Smoked Salmon Quesadilla Magic
Flavor Fusion A creamy mixture of tangy cream cheese, delicate scallions, rich smoked salmon, and fragrant dill gets blended together with a sprinkle of sharp cheese to create a luxurious filling that promises excitement in every bite.
Tortilla Canvas Gently layer the dreamy salmon mixture between soft tortillas, creating a delectable sandwich that will transform into a crispy golden delight. Press the layers together carefully to seal in all the incredible flavors.
Buttery Transformation Heat a skillet to medium warmth and lovingly brush each side of the quesadilla with melted butter. This transforms the simple tortilla into a crisp, golden treasure with gorgeous caramelized edges that crackle when cut.
Zesty Companion Whip together a bright, refreshing sour cream sauce infused with lime zest. This cool companion will provide a tangy contrast to the rich, smoky quesadillas and elevate the entire dining experience.
Elegant Presentation Slice the golden quesadillas into elegant wedges. Serve immediately while warm, accompanied by the zingy sour cream sauce. Optional salmon roe can add a touch of luxurious maritime flair for those seeking extra sophistication.
Flavor Suggestions for Ina’s Salmon and Cheese Combo
Choose fresh, premium smoked salmon from reputable sources for the best flavor and texture in your quesadillas.
Experiment with different grated cheeses like sharp cheddar, gruyère, or pepper jack to add unique flavor profiles to the filling.
Swap traditional flour tortillas with gluten-free corn tortillas for a celiac-friendly version without compromising taste.
Enhance the filling by incorporating chopped fresh chives, parsley, or additional dill to boost the herb complexity and brightness.
Introduce heat by mixing in finely diced jalapeños or a dash of sriracha sauce into the cream cheese mixture for adventurous palates.
How to Serve Quesadillas the Ina Garten Way
Pair with Fresh Salad: Toss crisp mixed greens with a light vinaigrette to balance the rich quesadillas and add a refreshing contrast.
Create Appetizer Platter: Arrange quesadilla wedges on a board with the sour cream dip, garnish with fresh dill sprigs and lemon wedges for an elegant presentation.
Brunch Party Centerpiece: Serve as a stunning brunch dish alongside mimosas or sparkling wine, perfect for weekend gatherings with friends and family.
Add Garnish Options: Sprinkle chopped chives, capers, or additional salmon roe on top to enhance flavor and visual appeal of the quesadillas.
How to Store & Reheat Ina Garten’s Quesadillas
Refrigerate and Fresh Keep: Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Wrap each quesadilla individually in plastic wrap to maintain texture and prevent sogginess.
Quick Reheat Strategy: Warm refrigerated quesadillas in a skillet over medium heat for 2-3 minutes per side. This method helps restore the crispy exterior and prevents microwave-induced sogginess.
Freeze for Later: Unbaked quesadillas can be frozen between layers of parchment paper for up to 1 month. Thaw in the refrigerator overnight before cooking, ensuring the filling remains fresh and flavorful.
Dip Handling Tips: Keep the sour cream lime dip refrigerated in a sealed container. Consume within 3-4 days for optimal taste and freshness. Stir before serving to restore its smooth consistency.
Ina Garten crafts her delightful Smoked Salmon Quesadillas with elegant simplicity. Creamy cream cheese, dill, and rich salmon create a luxurious blend that invites you to savor each crisp, delectable bite.
Ingredients
Scale
6 oz (170 g) cream cheese, at room temperature
6 (8-inch or 20 cm) flour tortillas
3 oz (85 g) thinly sliced smoked salmon, chopped
3 oz (85 g) grated Monterey Jack or yellow Cheddar cheese
8 tbsps (115 g) unsalted butter, melted
¾ cup (180 g) sour cream
½ cup (50 g) chopped scallions (white and green parts from 2 scallions)
2 tbsps (6 g) minced fresh dill (plus extra for serving)
1 tsp lime zest, finely grated
Kosher salt and freshly ground black pepper, to taste
2 to 3 oz (55 to 85 g) salmon roe (optional)
Instructions
Prepare Filling: Combine cream cheese, scallions, smoked salmon, dill, aged cheese, salt, and black pepper in a mixing bowl until thoroughly blended and smooth.
Assemble Quesadillas: Layer tortillas with the salmon-cheese mixture, carefully covering each tortilla from edge to edge, then top with additional tortillas to create a sealed sandwich.
Craft Accompaniment: Whisk sour cream with lime zest to create a zesty dipping sauce, setting aside until serving.
Cook Quesadillas: Brush quesadillas with melted butter and grill in a preheated 10-inch sauté pan over medium heat. Cook each side for approximately 2 minutes, rotating when golden-brown edges appear and surface becomes slightly blistered.
Finish and Serve: Transfer cooked quesadillas to a cutting board, slice into triangular wedges, and plate alongside lime-zest sour cream and optional salmon roe garnish.
Notes
Chill Cream Cheese: Soften cream cheese at room temperature for 30 minutes for smoother, easier mixing and better flavor incorporation.
Butter Coverage: Ensure even, thin butter layer for consistent golden-brown crispiness without greasiness.
Pan Temperature Control: Maintain medium heat to prevent burning and achieve perfect golden-crisp exterior without undercooking interior.
Salmon Selection: Choose high-quality, fresh smoked salmon for optimal taste and texture in the quesadilla filling.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.