Smoked Salmon Quesadilla
Elevate your quesadilla game with this gourmet Smoked Salmon Quesadilla, a perfect fusion of classic Tex-Mex and sophisticated seafood flavors. Featuring tender slices of smoky salmon paired with tangy cream cheese, melted mozzarella, and the briny bite of capers, each bite is bursting with balanced flavor. Fresh dill and a hint of lemon zest add a bright, zesty touch, while thinly sliced red onion delivers a satisfying crunch. The golden-brown tortilla wraps it all together, creating a quick, easy, and utterly irresistible dish that’s ideal for brunch, lunch, or a light dinner. Customize it with optional baby spinach for a pop of color and extra nutrition. Ready in just 15 minutes, this smoked salmon quesadilla is a showstopping yet simple recipe that will impress seafood lovers and quesadilla enthusiasts alike!
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Recipe Information
Ingredients
- 2 medium-sized Flour tortillas
- 120 grams Smoked salmon
- 100 grams Cream cheese
- 50 grams Shredded mozzarella cheese
- 0.25 cup Red onion, thinly sliced
- 1 tablespoon Capers
- 1 tablespoon Fresh dill, chopped
- 1 teaspoon Olive oil
- 0.5 teaspoon Lemon zest
- 0.5 cup Optional: baby spinach leaves
Instructions
Place one of the flour tortillas on a clean surface and spread a thin, even layer of cream cheese over it.
Layer the smoked salmon slices on top of the cream cheese, covering the tortilla evenly.
Sprinkle the red onion slices, capers, and fresh dill evenly over the salmon. Add the lemon zest for freshness. If using baby spinach leaves, scatter them across the tortilla as well.
Sprinkle the shredded mozzarella cheese evenly over the toppings.
Place the second tortilla on top, pressing gently to seal the quesadilla.
Heat olive oil in a large non-stick skillet over medium heat. Once the oil is warm, carefully place the quesadilla in the skillet.
Cook the quesadilla for 2-3 minutes on the first side, or until the tortilla is golden brown and lightly crisped. Flip it gently with a spatula and cook for another 2-3 minutes on the other side.
Remove the quesadilla from the skillet and transfer it to a cutting board.
Allow it to cool for 1-2 minutes before slicing into quarters or eighths. Serve immediately and enjoy!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1439 mg | 63% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.0 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 330 mg | 25% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 375 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
