Salmon Quesadillas with Sun-Dried Tomatoes

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
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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


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. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
  3. In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.