Description
Ina Garten’s smoked salmon quesadilla blends classic Mexican and New York deli flavors into an elegant appetizer. Sharp cream cheese and delicate salmon create rich layers you’ll crave at first bite.
Ingredients
Scale
- 3 tortillas, flour (8 inches)
- 3 oz (85 grams) smoked salmon or lox, chopped
- 2 oz (57 grams) goat cheese, fresh
- ½ cup (120 ml) creme fraiche or sour cream
- ¼ cup (57 grams) cream cheese, softened
- ¼ cup (40 grams) shallots, finely chopped
- ¼ cup (40 grams) roasted sweet red pepper, finely chopped
- ¼ cup (15 grams) cilantro, coarsely chopped
- 2 tbsps (30 ml) chipotle peppers in adobo sauce, minced
- 2 tbsps (30 ml) lime juice
- 1/8 tsp salt
- 1/8 tsp pepper
Instructions
- Prepare Chipotle Cream: Whisk sour cream, chipotle peppers, lime juice, salt, and black pepper into a smooth, tangy sauce.
- Blend Cheese Mixture: Cream together softened cream cheese and goat cheese until silky and well-integrated.
- Assemble Quesadillas: Spread cheese mixture on half of each tortilla, then layer with smoked salmon, shallots, and roasted red peppers.
- Fold and Seal: Carefully fold tortillas into half-moon shapes, ensuring filling is securely enclosed.
- Cook to Perfection: Heat griddle to medium temperature (350°F), lightly oiled. Grill quesadillas 2-3 minutes per side until achieving a crisp, golden-brown exterior with melted interior.
- Rest and Garnish: Allow quesadillas to rest briefly, then sprinkle with fresh cilantro.
- Serve Immediately: Plate quesadillas with chipotle cream sauce for dipping, ensuring maximum flavor and temperature enjoyment.
Notes
- Cheese Blending Technique: Mix cream cheese and goat cheese thoroughly to create a smooth, uniform texture that spreads easily and melts perfectly.
- Salmon Placement Tip: Distribute smoked salmon pieces evenly to ensure each bite contains a balanced combination of flavors and ingredients.
- Heat Management: Maintain medium heat around 350°F to achieve a golden-brown exterior without burning the tortilla or overcooking the filling.
- Resting Moment: Allow quesadillas to rest briefly after cooking to help the melted cheese set and prevent filling from spilling when cut or served.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 372
- Sugar: 3 g
- Sodium: 635 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 51 mg