Hot-Smoked Salmon Quesadillas Recipe

Name: Hot-Smoked Salmon Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lime juice, divided; 3/4 cup finely chopped red onion; 1/4 cup chopped fresh cilantro; 2/3 cup no-salt-added whole-kernel corn, drained; 1 jalapeno pepper, seeded and minced; 1 (15-ounce) can black beans, rinsed and drained; 1 (4.5-ounce) package hot-smoked salmon, flaked; 3/4 cup (3 ounces) shredded Monterey Jack cheese; 1/3 cup (1 1/2 ounces) grated cotija cheese; 6 (10-inch) flour tortillas; Cooking spray; 3/4 cup halved grape tomatoes; 1/2 cup diced peeled avocado; 1/4 cup reduced-fat sour cream; 1/8 teaspoon salt; Cilantro sprigs (optional); Lime wedges (optional)

Servings: persons

3 tablespoons fresh lime juice, divided
3/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2/3 cup no-salt-added whole-kernel corn, drained
1 jalapeno pepper, seeded and minced
1 (15-ounce) can black beans, rinsed and drained
1 (4.5-ounce) package hot-smoked salmon, flaked
3/4 cup (3 ounces) shredded Monterey Jack cheese
1/3 cup (1 1/2 ounces) grated cotija cheese
6 (10-inch) flour tortillas
Cooking spray
3/4 cup halved grape tomatoes
1/2 cup diced peeled avocado
1/4 cup reduced-fat sour cream
1/8 teaspoon salt
Cilantro sprigs (optional)
Lime wedges (optional)

1
Combine 2 tablespoons juice, onion, and next 5 ingredients (through salmon), stirring well. Combine cheeses. Divide half of cheese mixture evenly among 3 tortillas. Top each tortilla with about 1 1/3 cups bean mixture. Sprinkle evenly with remaining cheese. Top with remaining 3 tortillas.
2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 1 quesadilla in pan; cook 4 minutes on each side or until golden. Remove and keep warm. Wipe skillet clean with paper towels. Repeat procedure with remaining cooking spray and quesadillas. Cut each quesadilla in half; cut each half into 3 wedges.
3
Combine remaining 1 tablespoon juice, tomatoes, avocado, sour cream, and salt; toss gently. Serve with quesadillas. Garnish with cilantro sprigs and lime wedges, if desired.

824

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons fresh lime juice, divided, 3/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 2/3 cup no-salt-added whole-kernel corn, drained, and more.

Yes, Hot-Smoked Salmon Quesadillas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot-Smoked Salmon Quesadillas

How did you like this recipe?

Frequently Asked Questions