Smoked Salmon Quesadillas with Creamy Chipotle Sauce

I love smoked salmon, and I love chipotle sauce.  I was not so sure I would love the two together.  I couldn’t picture it in my mind.  After a little back and forth I decided to give them a try and I am glad I did.  I should have realized the smoky flavor of the salmon would pair perfectly with the smoky chipotle pepper sauce.

There was just enough heat for me to leave these with a little kick, and not a mouth on fire kind of feeling.  I wasn’t sure they would seem cheesy enough with just cream cheese and feta since it was such a thin spread on the tortillas, but I’d say it did the trick.  If you do like your quesadillas oozing with cheese though I would suggest throwing a little more in there, or perhaps using a bit of shredded Monteray Jack in addition to the others.  I liked the addition of the green onions and red peppers, but felt they got a little lost in there, and I would have just liked a little more of them perhaps.  Or to bring more flavor into the quesadillas rather than on top you might consider putting a little cilantro inside as well.

Overall, though, these were simple, different, and very good.  I don’t think I have met a quesadilla I haven’t liked yet!  A quick note… I was making these for just my husband and I so rather than make three quesadillas I just made two fuller ones.  I also feel like this made more sauce than needed, so if you don’t like having leftovers maybe consider cutting back just a bit on the sauce ingredients.  As I mentioned it wasn’t too hot, but if you heap the sauce on it quickly could become so!

Smoked Salmon Quesadillas with Creamy Chipotle Sauce

Makes : 2 or 3 quesadillas

Ingredients :

  • 1/2 cup sour cream
  • 2 T. minced chipotle peppers in adobo sauce
  • 2 T. lime juice
  • salt and pepper to taste
  • 1/4 cup cream cheese, softened
  • 1/2 cup crumbled feta cheese
  • 3 flour tortillas (8 inch)
  • 3 oz. smoked salmon, chopped
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped roasted sweet red peppers
  • fresh cilantro, chopped

Directions :

  1. In a small bowl, mix the ingredients for the chipotle sauce. In another bowl, mix cream cheese and feta cheese until blended; spread over tortillas. Top half side of each with the salmon, green onions and red pepper; fold over.
  2. Place quesadillas on a greased griddle. Cook over medium heat for 1 to 2 minutes on each side or until lightly browned and cheese has melted. Serve with the chipotle sauce and top with cilantro.

Recipe from Jo Cooks

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  1. Reblogged this on Spanish Heritage Alliance.


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