Grilledsalmonquesadillaswithcucumbersalsa Recipes

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SALMON QUESADILLAS - SIMPLE AND SOOO YUMMY!



Salmon Quesadillas - Simple and Sooo Yummy! image

When I tried these I was so AMAZED! I admit, when I first came across this recipe I was skeptical. Once I made these I quickly posted the recipe here on ZAAR for safe keeping and of course to share with everyone! Try these! You will be so glad that you did! These are so fast, simple and tasty I wondered what took me so long to try them in the first place! For fastest results use a can or pouch of boneless skinless of salmon. These are to die for though when made with some leftover grilled salmon. I have even been successful getting dh to grill them outside for me. :) Any way you make these, we hope you enjoy them as much as we do. Hey, they are even special enough to serve guests! Who would think of a quesadilla with such great ingredients? Enjoy!

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 garlic cloves, minced
6 ounces canned salmon, boneless skinless (if using regular canned just drain. flake and remove bones ) or 6 ounces cooked salmon (leftovers work great here )
1 teaspoon dried basil
1/2 teaspoon pepper
4 flour tortillas (about 6 inches in size) or 4 corn tortillas, whatever you prefer
1 1/2 cups monterey jack pepper cheese or 1 1/2 cups monterey jack cheese, shredded

Steps:

  • Spray a skillet with cooking spray and saute garlic for about 1 minute or until tender but not brown. Stir in salmon, basil and pepper. Cook over medium heat just until warm. (For one less pan to wash I sometimes do this in my microwave in a small glass bowl and it comes out great. Microwaves vary- mine only takes a minute).
  • Meanwhile assemble quesadillas: 1 tortilla, a quarter of the cheese, and a quarter of the salmon mixture, fold in half spray pan with cooking spray and cook for 1 to 2 minutes. Spray top of quesadilla and flip. Continue to cook 1 or 2 more minutes or until golden brown. Can also be sprayed and baked all at once on a baking sheet in a 350 degree oven until browned and cheese has melted.
  • Cut into wedges and serve.
  • Guacamole and sour cream make nice garnishes but these are great as is.

SALMON QUESADILLAS



Salmon Quesadillas image

"I like simple recipes that get me out of the kitchen fast, so my husband and I can spend more time with our two boys," comments Heidi Main of Anchorage, Alaska. "These super-quick wedges are always a hit...and a tasty change of pace from salmon patties."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

2 garlic cloves, minced
1 teaspoon canola oil
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 to 2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter, softened
4 flour tortillas (8 inches), warmed
2 cups (8 ounces) part-skim shredded mozzarella cheese
Guacamole or salsa

Steps:

  • In a skillet, saute garlic in oil until fragrant. Stir in the salmon, basil and pepper; heat through., Meanwhile, spread butter over one side of each tortilla. Place tortillas on a griddle, buttered side down. Sprinkle one half of each tortilla with 1/4 cup cheese and a fourth of the salmon; top each with 1/4 cup cheese. Fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut each into wedges; serve with guacamole or salsa.

Nutrition Facts : Calories 664 calories, Fat 39g fat (19g saturated fat), Cholesterol 142mg cholesterol, Sodium 1264mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.

GRILLED PORTOBELLO QUESADILLAS



Grilled Portobello Quesadillas image

Fresh salsa and portobello mushrooms elevate this meal from basic to gourmet.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 45m

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper
4 to 5 portobello mushrooms (about 1 pound), trimmed and cleaned
4 flour tortillas (10-inch)
8 ounces Monterey Jack cheese, shredded (2 1/2 cups)
2 scallions, thinly sliced
Grilled-Tomato Salsa, for serving
Sour cream, for garnish (optional)

Steps:

  • Heat grill to medium. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Brush both sides of mushrooms with oil mixture; starting with stem side up, grill mushrooms until tender when pierced with the tip of a sharp paring knife, 8 to 12 minutes, turning once. Remove from grill; slice 1/2 inch thick.
  • Layer one half of each tortilla with cheese, scallions, mushroom slices, and then more cheese, dividing toppings evenly. Fold tortilla over filling; using your hands, carefully transfer filled tortilla to grill. Cook until tortilla is slightly charred and cheese is melted, 2 to 3 minutes per side. Serve with salsa, and garnish with sour cream, if desired.

SALMON QUESADILLAS WITH SUN-DRIED TOMATOES



Salmon Quesadillas with Sun-Dried Tomatoes image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Cooking spray
8 flour or whole-wheat tortillas
2 cups shredded Mexican cheese blend or shredded Monterey Jack
2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
1 teaspoon chili powder
1/2 cup sliced pickled jalapeno peppers
2 Hass avocados, pitted and flesh removed from skin
1/2 cup drained oil-packed sun-dried tomatoes
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper

Steps:

  • Coat a large griddle with cooking spray and preheat to medium-high.
  • Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
  • In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.

GRILLED SALMON QUESADILLAS WITH CUCUMBER SALSA



Grilled Salmon Quesadillas With Cucumber Salsa image

Make and share this Grilled Salmon Quesadillas With Cucumber Salsa recipe from Food.com.

Provided by kellymbrown

Categories     Summer

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium cucumber, peeled, seeded and finely chopped
1/2 cup salsa (green or red)
8 ounces salmon fillets
3 tablespoons olive oil, divided
40 inches flour tortillas, warmed
6 ounces goat cheese, crumbled or 1 1/2 cups shredded monterey jack cheese
1/4 cup pickled jalapeno pepper, drained and sliced

Steps:

  • Prepare grill for direct cooking.
  • Combine cucumber and salsa in small bowl; set aside.
  • Brush salmon with 2 tablespoons oil.
  • Grill, covered, over medium-hot coals 5 to 6 minutes per side or until fish flakes when tested with fork.
  • Transfer to plate; flake with fork.
  • Spoon salmon evenly over half of each tortilla, leaving 1-inch border.
  • Sprinkle with cheese and jalapeño pepper slices.
  • Fold tortillas in half; brush tortillas with remaining 1 tablespoon oil.
  • Grill quesadillas over medium-hot coals until browned on both sides and cheese is melted.
  • Serve with Cucumber Salsa.

Nutrition Facts : Calories 556.5, Fat 30.9, SaturatedFat 12, Cholesterol 59.5, Sodium 1044.7, Carbohydrate 42.2, Fiber 3.3, Sugar 4.9, Protein 27.6

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