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Salmon Quesadillas Recipe

    Salmon Quesadillas Recipe

    Quesadillas de Smoked Salmon Crunchy, stuffed with guacamole, loads of cheese, and delectable smoked salmon. A dish that is perfect for weeknights because it just only a few ingredients, can be baked all at once, and can be served in less than half an hour.

    Ingredients You’ll Need

    Smoked Salmon –

    When I purchased my smoked salmon from Costco, it already arrived prepared with thin slices. If necessary, you may need to break it up into smaller pieces at times.

    Tortillas –

    I used flour tortillas, and you will need a few of them that are around the size of a medium. In addition to that, you can make your own tortillas.

    Cheese –

    I combined mozzarella and cheddar cheese shreds in equal parts for this recipe. You are free to substitute whatever cheese you like, such as a Mexican mix, Provolone, Fontina, Monterey jack, or any of the others listed below.

    Avocado –

    You’ll need a ripe avocado to prepare our fast guacamole.

    Tomatoes –

    I used cocktail tomatoes, but any type of tomato that is finely chopped would do the trick.

    Lemon Juice –

    If you want the finest results, I strongly suggest using freshly squeezed juice.

    Both salt and pepper –

    To taste.

    How to Make Quesadillas with Smoked Salmon

    Get the oven ready.

    Prepare the oven to 425 degrees Fahrenheit.

    Get started with the guacamole.

    Place the avocados in a basin of appropriate size, and give them a quick mash. Mix in some chopped tomatoes, freshly squeezed lemon juice, and some salt and pepper. Continue to combine at a low speed. Set aside.

    Assemble quesadillas.

    Put a tortilla on your work area and sprinkle two to three tablespoons of cheese over half of it. Continue with the rest of the tortilla.

    Continue layering the smoked salmon, one to two tablespoons of guacamole, and a little bit of cheese on top of the sandwich.

    Fold it in half and apply some light pressure. Proceed in the same manner with the remaining ingredients. You ought to be able to get about six quesadillas out of this.

    If you want, you can brush these with some melted butter before placing them in the oven to help them achieve a wonderful golden brown color while they bake.

    Put the quesadillas in the oven.

    After positioning the quesadillas on a baking sheet, move the baking sheet into an oven that has been preheated.

    Bake them for around 8 to 10 minutes, flipping them over once, if required, halfway through the cooking time. They got crispy on the bottom in my oven as well, so there was no need to turn them over halfway through the cooking process.

    Complete, and then serve.

    Take the quesadillas out of the oven, cut them in half if you like, and serve them with sour cream, salsa, lemon or lime wedges, or any other toppings that you like.

    How to preserve leftover quesadillas

    It’s ideal to serve these quesadillas with salmon as soon as they come out of the oven, when they’re still nice and toasty. On the other hand, you can keep any leftovers in the refrigerator for up to three days if you place them in an airtight container. To have a crispier texture, reheat in the oven at 350 degrees Fahrenheit for around 5 to 8 minutes.

    You can also freeze these, but before you do so, individually wrap each quesadilla in parchment paper and store them in the freezer for up to four months.

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