Smoked Salmon Quesadilla

Indoor: Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.
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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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8 flour tortillas, taco size

5 ounces garlic herb cheese, softened (recommended: Boursin)

6 ounces smoked salmon

2 tablespoons capers

1 cup shredded monterey jack cheese

1/2 cup sour cream

1 tablespoon fresh dill, finely chopped

1 avocado, sliced

1 1/2 cups cherry tomatoes, halved

1/2 red onion, sliced

Creme fraiche, optional


  1. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
  2. Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas.
  3. In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.