Salmon Quesadillas with Sun-Dried Tomatoes Recipe

Name: Salmon Quesadillas with Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 8 flour or whole-wheat tortillas; 2 cups shredded Mexican cheese blend or shredded Monterey Jack; 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces; 1 teaspoon chili powder; 1/2 cup sliced pickled jalapeno peppers; 2 Hass avocados, pitted and flesh removed from skin; 1/2 cup drained oil-packed sun-dried tomatoes; 2 tablespoons fresh lime juice; 2 tablespoons chopped fresh cilantro leaves; Salt; Freshly ground black pepper

Servings: persons

Cooking spray
8 flour or whole-wheat tortillas
2 cups shredded Mexican cheese blend or shredded Monterey Jack
2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
1 teaspoon chili powder
1/2 cup sliced pickled jalapeno peppers
2 Hass avocados, pitted and flesh removed from skin
1/2 cup drained oil-packed sun-dried tomatoes
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper

1
Coat a large griddle with cooking spray and preheat to medium-high.
2
Arrange 4 tortillas on a flat surface.
3
Top each tortilla with 1/2 cup cheese.
4
Toss salmon with chili powder and place on top of cheese.
5
Top with sliced jalapeno peppers and a second tortilla.
6
Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
7
In a blender, combine avocado, sun-dried tomatoes and lime juice.
8
Process until smooth.
9
Transfer to a bowl, fold in cilantro and season with salt and pepper.
10
Serve quesadillas with guacamole on the side.

1078

kcal

Calories

Fat

157

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 12 ingredients. The key ingredients include: Cooking spray, 8 flour or whole-wheat tortillas, 2 cups shredded Mexican cheese blend or shredded Monterey Jack, 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces, and more.

Yes, Salmon Quesadillas with Sun-Dried Tomatoes 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.

Salmon Quesadillas with Sun-Dried Tomatoes

How did you like this recipe?

Frequently Asked Questions