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




The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. Reblogged this on Spanish Heritage Alliance.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: