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a stack of quesadillas on a plate along with some lime wedges and topped with salsa.
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4.75 from 4 votes

Salmon Quesadillas

Crispy Smoked Salmon Quesadillas loaded with guacamole, lots of cheese, and delicious smoked salmon. A weeknight-friendly dinner made with a handful of ingredients, all baked at the same time and ready in under 30 minutes!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: American, Mexican
Keyword: quesadilla recipe, quesadillas, salmon quesadillas, smoked salmon quesadillas
Servings: 6
Calories: 403kcal

Ingredients

Quick Guacamole

  • 1 avocado ripe
  • 1 medium tomatoes or 2 cocktail tomatoes, diced
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Quesadillas

  • 12 ounces smoked salmon thinly sliced, or broken into small pieces
  • 2 cups mixed cheese mozzarella, smoked cheese and cheddar
  • 6 medium flour tortillas 8-inch
  • 2 tablespoons butter melted

To Serve

  • salsa optional
  • sour cream optional
  • lime wedges

Instructions

  • Prep the oven. Preheat the oven to 425°F.
  • Make the guacamole. In a small size bowl, add the avocados and lightly mash. Add the chopped tomatoes, lemon juice salt and pepper. Gently mix until combined. Set aside.
  • Assemble quesadillas. Place a tortilla on your work surface and top with 2 to 3 tablespoons of cheese over half of the tortilla. Continue placing 1 to 2 ounces smoked salmon, 1 to 2 tablespoons of guacamole and a little bit more cheese. Fold in half and press down gently. Repeat with remaining ingredients. You should end up with about 6 quesadillas. Brush these with some melted butter, if you prefer, to help them get nice and golden brown in the oven as they bake.
  • Bake the quesadillas. Place the quesadillas on a baking sheet, then transfer the baking sheet to the preheated oven. Bake for about 8 to 10 minutes, turning them over halfway through, if necessary. In my oven, they crisped up on the bottom as well, so it wasn't necessary to flip them over.
  • Finish and serve. Remove the quesadillas from the oven, cut them in half, if preferred, and serve with sour cream, salsa, lemon/lime wedges, or your favorite toppings.

Notes

  1. Make sure to watch your quesadilla in the oven, you don’t want the outsides to burn, you just want them nicely browned!
  2. Use soft taco size flour tortillas as they are easiest to work with and the perfect size for a quesadilla.
  3. Don't like salmon? No problem! Feel free to choose a different protein, such as chicken, beef or even tofu for a vegetarian version.

Nutrition

Serving: 1quesadilla | Calories: 403kcal | Carbohydrates: 20g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 916mg | Potassium: 380mg | Fiber: 4g | Sugar: 2g | Vitamin A: 763IU | Vitamin C: 7mg | Calcium: 324mg | Iron: 2mg