Smoked Salmon Quesadillas

by Brenda LangtonTastemaker in Residence  Author & Owner-Spoonriver Cookbook & Restaurant - Minneapolis, MN.


Our mango salsa in the fish section is really good with these! (see Mango Salsa recipe)
Quesadillas are a good appetizer for parties.
You can make them up ahead and heating them up is a snap during a party.
For a meal simply add a green salad next to them.


1 package (12) of flour tortillas-6-8 inch
¾ -1 cup sour cream
1 bunch scallions or chives
Fresh chopped dill, tarragon or basil optional 
8 ozs cold smoked salmon
olive or vegetable oil

  1. Wash and chop the entire scallion, minus the roots. 
  2. Take 6 tortillas. Spread each with a generous 2 Tbsp of the sour cream. Sprinkle the scallions on top then place the salmon slices on top. 
  3. Place a second tortilla on the top of each prepared tortilla. Brush the top tortilla with a generous amount of olive oil or vegetable oil. Turn over and brush the bottom tortilla.
  4. There are two options for cooking the tortillas. You can cook them on top of the stove in a skillet over medium heat, or place in a preheated 350° oven, on a cookie sheet. Turn the tortillas after 3-4 minutes and continue to bake on the other side for 3-4 minutes. The tortillas will be golden brown and heated through.
  5. Slice into wedges and serve with a salsa. 

Makes 6 tortillas.