Smoked-Salmon Quesadillas with Warm Tomatoes and Arugula
Smoked-Salmon Quesadillas with Warm Tomatoes and Arugula is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSoak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry.
While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well.
Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap).
Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down.
Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat.
Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices.
Lightly brush avocado slices with lemon juice.
Heat griddle over high heat until very hot, then reduce heat to moderate.
Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute.
Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm.
Toast remaining quesadillas in same manner, using a second baking sheet.
Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute.
Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.