Spicy Smoked Salmon Quesadilla
April 25, 2025
Spicy Smoked Salmon Quesadilla
Ingredients
- 1 tbsp sour cream
- 1 tbsp sriracha
- 1 tsp garlic powder
- 1/2 bell pepper
- 2oz corn (canned or frozen)
- 1/2 jalapeño
- 2 large flour tortillas
- 2oz shredded pepperjack cheese
- 6oz Echo Falls Oak Smoked Atlantic Salmon - Santa Fe Spice
Directions
Prepare the fillings
- Add the sour cream, sriracha, and garlic powder in a small bowl and mix until combined.
- Cut bell pepper in half, discard stem and core, and save half of pepper for later use. Cut the remaining pepper vertically into thin strips.
- Add about 1 tbsp of olive oil to large pan on medium heat. When warmed through, add chopped bell peppers to pan and roast, stirring frequently, about 5 minutes until peppers are fragrant.
- Add corn to pan with peppers and cook and stir about 4 minutes, until peppers and corn are lightly browned. Add salt and pepper to taste.
- If using jalapeños, thinly slice widthwise and remove any seeds.
- Remove skin from smoked salmon portion, and flake into bite-size chunks.
Make the Quesadillas
- Take one of the tortilla wraps, and lay flat on large pan. Spread the sauce evenly across one of the open tortilla wraps. Add shredded pepperjack cheese, jalapeños, roasted peppers and corn, and smoked salmon flakes. Evenly distribute ingredients so it covers the entire tortilla.
- Cover the toppings with the second tortilla wrap, and turn heat to medium and cook until the cheese is melted, about 4 minutes.
- Carefully flip the quesadilla to the other side and cook another 4 minutes, until brown and crispy.
- Transfer quesadilla to a cutting board and slice into 4 pieces. Serve alongside salsa, if desired!
