Smoked salmon quesadilla with sour cream sauce
Prepared in 15 minutes, this smoked salmon quesadilla with cheese, greens and homemade cream sauce is so good you will want it breakfast, lunch, and dinner.
Ingredients
 | 6-8 pieces of smoked salmon. (Tuna or trout also work well.) |
 | 1 cup of fresh spinach – I’ve used fresh baby spinach, but you can also use fresh spinach, kale, lettuce, mâche, etc. |
 | 1 cup of any type of shredded hard cheese like cheddar, gruyère, emmental, etc. |
 | 4 large flour or whole wheat tortilla wraps |
Accents for the sauce:
 | 1.5 cups of sour cream – any type of plain sour cream, including full or low fat. You can also use greek yogurt, if you wish |
 | 1 tablespoons of dried or fresh basil |
 | 2 tablespoons of garlic powder or flakes |
 | 1 tablespoons of fresh parsley leaves |
 | 2 tablespoons of paprika |
 | 1 tablespoons of squeezed lemon juice |
 | Pinch of salt and pepper |
How to make this smoked salmon quesadilla
- Mix all the sauce ingredients together in a bowl until smooth.
- Spread a layer of the sour cream mixture over each tortilla.
- Sprinkle shredded cheese evenly on top.
- Add a layer of baby spinach.
- Place smoked salmon on one half of each tortilla.
- Fold the tortilla in half to form a semicircle.
- Cook in a large pan over low-medium heat for 5 to 7 minutes, flipping occasionally, until golden and the cheese has melted.
- Transfer to a plate and cut into four pieces.
- Repeat with the remaining tortillas.
- Serve warm.
If you’re looking for a delicious and nutritious meal that’s easy to make, this smoked salmon quesadilla recipe is perfect.
While fish may not be a typical ingredient in a quesadilla, smoked salmon is one of those ingredients that is so incredibly adaptable, you will ask yourself why you didn’t think of it earlier!?
It is set on a light and creamy white sauce, with added spinach and cheese to make the dish even heartier. This quesadilla a fast and simple dish that’s packed with flavor and is sure to please even the pickiest of eaters.
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Smoked salmon quesadilla
Equipment
Ingredients
- 4 large tortillas
- 6-8 pieces of smoked salmon
- 1 cup of baby spinach
- 1 cup of shredded cheese eg. cheddar, gruyère, emmental, etc.
For the sauce
- 1.5 cups of sour cream
- 2 tablespoons of paprika
- 2 tablespoons of garlic powder
- 2 tablespoon of dried basil
- 1 tablespoon of fresh parsley
- 1 tablespoon of juice from freshly squeezed lemon
- pinch of salt and pepper
Instructions
- Place all the ingredients for the sauce in a bowl and mix together.
- Spread some of the sour cream mixture across each tortilla.
- Sprinkle the shredded cheese across the sour cream and the tortilla.
- Place some of the baby spinach on the tortilla
- Layer the smoked salmon on one half of the tortilla.
- Fold the tortilla in half
- On a stove top on low-medium heat, place the tortilla in a large pan for about 5-7 minutes, flipping every so often.
- Once tortilla looks sufficiently cooked, put it in a place and cut into 4 pieces.
- Repeat for the remaining quesadillas.
- Serve while warm.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This delicious smoked salmon quesadilla wrap can be served by itself, or with a side like air fryer sweet potato wedges or apple and feta salad with red onion. You can also serve it with this delicious creamy guacamole and tomato salsa.
How to store it?
You can prepare this smoked salmon quesadilla a few hours in advance, and leave it in the fridge.
Just leave it in a glass container and when ready to eat, you can eat it as is or warm it back up in the microwave for 1-2 minutes. I wouldn’t recommend freezing it though, it will get quite soggy.
