SMOKED SALMON QUESADILLAS with GOAT CHEESE

SMOKED SALMON QUESADILLAS with GOAT CHEESE takes roughly 31 minutes from beginning to end. This hor d'oeuvre has 705 calories, 28g of protein, and 42g of fat per serving. This recipe serves 4. For $4.66 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. This recipe from Panning The Globe requires vegetable oil, cream cheese, flour tortillas, and smoked salmon. 193 people have made this recipe and would make it again. It is a good option if you're following a pescatarian diet. With a spoonacular score of 87%, this dish is excellent. Try Smoked Salmon and Goat Cheese Bruschetta, Smoked Salmon Goat Cheese Scramble, and Smoked Salmon & Goat Cheese Recipe for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 16 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Assemble Quesadillas Preheat oven to 225ºF. In a medium sized bowl stir cream cheese and goat cheese until thoroughly combined. Set 4 tortillas out on the counter. Spread each tortilla with ¼ of the goat cheese mixture. Evenly distribute the salmon slices, basil and lemon zest. Cover each with a second tortilla and press down gently.Cook Quesadillas Heat 2 teaspoons of oil over medium-high heat in a large cast iron or non-stick skillet. (for speed, work with two skillets) Place a quesadilla in the skillet and cook for about 2 minutes, until crisp and golden brown on the bottom. Flip quesadilla and brown on the other side. Transfer the quesadilla to a large baking sheet in the oven, to keep warm while you cook the remaining quesadillas. Slice quesadillas into quarters with a pizza cutter, and arrange on a platter.Optional garnish Sprinkle slivered basil over the quesadillasNote: if you're doubling or tripling the recipe, brown each tortilla on just one side. After a few minutes - when they cool, lay half of them out a flat surface, uncooked-side up. Spread the goat cheese mixture on the uncooked side and assemble the fillings on top. Cover with another tortilla, browned side up, pressing down gently. Place all the assembled quesadillas on baking trays and pop them in a 250F preheated oven for 10 minutes, just before serving.

 

Step by step:

1. Assemble Quesadillas Preheat oven to 225ºF. In a medium sized bowl stir cream cheese and goat cheese until thoroughly combined. Set 4 tortillas out on the counter.

2. Spread each tortilla with ¼ of the goat cheese mixture. Evenly distribute the salmon slices, basil and lemon zest. Cover each with a second tortilla and press down gently.Cook Quesadillas

3. Heat 2 teaspoons of oil over medium-high heat in a large cast iron or non-stick skillet. (for speed, work with two skillets)

4. Place a quesadilla in the skillet and cook for about 2 minutes, until crisp and golden brown on the bottom. Flip quesadilla and brown on the other side.

5. Transfer the quesadilla to a large baking sheet in the oven, to keep warm while you cook the remaining quesadillas. Slice quesadillas into quarters with a pizza cutter, and arrange on a platter.Optional garnish Sprinkle slivered basil over the quesadillas

6. Note: if you're doubling or tripling the recipe, brown each tortilla on just one side. After a few minutes - when they cool, lay half of them out a flat surface, uncooked-side up.

7. Spread the goat cheese mixture on the uncooked side and assemble the fillings on top. Cover with another tortilla, browned side up, pressing down gently.

8. Place all the assembled quesadillas on baking trays and pop them in a 250F preheated oven for 10 minutes, just before serving.

Nutrition Information:

covered percent of daily need