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Smoked Salmon And Goat Cheese Quesadillas II

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

10 minutes


4 Dinner Or 16 Appetizer servings


2  8 ounce packages  H-E-B smoked salmon

2  cups  shredded queso asadero cheese (6 ounces)

1  poblano pepper, seeded

1  5.3 ounce package  Chavrie┬« goat cheese

8  6-inch flour tortillas

1  cucumber, seeded and diced

2  cloves  garlic, minced

1/4  cup  finely chopped red onion

1  tablespoon each  finely chopped red and yellow bell pepper

1  tablespoon  fresh chopped cilantro

2  teaspoons  olive oil

1/4  teaspoon each  salt and pepper


Shred cheese and set aside. Split poblano pepper and discard seeds and stem. Chop pepper finely.

Place 1 tablespoon chopped poblano in a small glass bowl. Add salsa ingredients; stir to blend. Set aside.

Tear or cut salmon into 1-inch pieces. Spread tortillas with goat cheese, evenly divided. Sprinkle remaining chopped poblano and salmon pieces over each of 4 tortillas. Top evenly with shredded cheese and remaining 4 tortillas.

Spray 2 medium skillets with non-stick cooking spray. Heat skillets over medium-high heat. Using a spatula, place 1 quesadilla in each skillet. Heat 2 to 3 minutes,until cheese just begins to melt and bottom of tortilla is lightly toasted. Carefully turn quesadillas with a spatula. Heat second side 2 to 3 minutes.

Repeat Step 4 to cook remaining quesadillas. Cut into wedges and serve with cucumber salsa.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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