Description
Ina Garten’s smoked salmon quesadilla blends Mexican and Mediterranean flavors into an elegant appetizer. Crisp tortillas cradle creamy goat cheese and delicate salmon, creating a luxurious bite that melts perfectly in your mouth.
Ingredients
Scale
Main Ingredients:
- 3 flour tortillas (8 inches)
- 3 ounces (85 grams) smoked salmon or lox, chopped
- 2 ounces (57 grams) fresh goat cheese
Vegetable and Herb Ingredients:
- ¼ cup (40 grams) finely chopped shallots
- ¼ cup (40 grams) finely chopped roasted sweet red pepper
- ¼ cup (15 grams) coarsely chopped fresh cilantro
Sauce and Seasoning Ingredients:
- ½ cup (120 milliliters) creme fraiche or sour cream
- ¼ cup (57 grams) cream cheese, softened
- 2 tablespoons (30 milliliters) minced chipotle peppers in adobo sauce
- 2 tablespoons (30 milliliters) lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- In a small mixing bowl, thoroughly combine sour cream or creme fraiche, finely minced chipotle peppers, freshly squeezed lime juice, kosher salt, and freshly ground black pepper until well blended.
- Using a separate bowl, carefully cream together softened cream cheese and crumbled goat cheese until achieving a velvety, uniform consistency.
- Take each tortilla and generously spread the smooth cheese mixture across one half of the surface, ensuring even coverage.
- Distribute chopped smoked salmon pieces, delicately diced shallots, and finely chopped roasted red peppers evenly over the cheese layer.
- Gently fold the tortillas in half, creating a half-moon shape that encapsulates the flavorful filling.
- Lightly grease a griddle or large skillet with vegetable oil and heat to medium temperature (around 350°F or 175°C).
- Carefully place the filled quesadillas onto the heated surface and cook for approximately 1-2 minutes per side, watching for a golden-brown exterior and melted cheese interior.
- Remove quesadillas from heat and let rest for 30 seconds to stabilize the filling.
- Sprinkle freshly chopped cilantro leaves over the top as a vibrant garnish.
- Serve immediately alongside the prepared chipotle cream sauce for dipping.
Notes
- Grab farm-fresh salmon and creamy goat cheese to elevate the taste of your quesadillas.
- Pull cream cheese from the refrigerator 30 minutes before prep to ensure smooth, effortless blending.
- Spread filling sparingly to prevent messy overflow and maintain clean, crisp quesadilla edges.
- Monitor your stovetop carefully, using medium heat for golden-brown tortillas and perfectly melted cheese.
- Plate and devour these delectable quesadillas immediately while they’re hot, crispy, and bursting with flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 437
- Sugar: 2 g
- Sodium: 525 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 56 mg