Best Black Bean Quesadillas With Smoked Salmon Recipes

SMOKED SALMON QUESADILLA

Smoked Salmon Quesadilla image

Indoor: Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.

Provided by Sandra Lee

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 flour tortillas, taco size
5 ounces garlic herb cheese, softened (recommended: Boursin)
6 ounces smoked salmon
2 tablespoons capers
1 cup shredded monterey jack cheese
1/2 cup sour cream
1 tablespoon fresh dill, finely chopped
1 avocado, sliced
1 1/2 cups cherry tomatoes, halved
1/2 red onion, sliced
Creme fraiche, optional

Steps:

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas.
In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.

BLACK BEAN QUESADILLA

Black Bean Quesadilla image

Provided by Sandra Lee

Time 20m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 burrito-size flour tortillas
1 (14 1/2-ounce) can refried low-fat black beans
1 cup chunky salsa
1 1/2 cups Mexican-style shredded cheese
1/2 cup prepared guacamole (from the refrigerated section)
2 tablespoons sour cream

Steps:

Preheat oven to 400 degrees F.
Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.

SMOKED SALMON QUESADILLAS WITH CREAMY CHIPOTLE SAUCE

Smoked Salmon Quesadillas with Creamy Chipotle Sauce image

These extra-special quesadillas take just minutes to make, but you'll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro. -Daniel Shemtob, Irvine, California

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 3 servings (2/3 cup sauce).

Number Of Ingredients 13

Ingredients

1/2 cup creme fraiche or sour cream
2 tablespoons minced chipotle peppers in adobo sauce
2 tablespoons lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
QUESADILLAS:
1/4 cup cream cheese, softened
2 ounces fresh goat cheese
3 flour tortillas (8 inches)
3 ounces smoked salmon or lox, chopped
1/4 cup finely chopped shallots
1/4 cup finely chopped roasted sweet red pepper
Coarsely chopped fresh cilantro

Steps:

In a small bowl, mix the first 5 ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over. , Place quesadillas on a greased griddle. Cook over medium heat until lightly browned and cheeses are melted, 1-2 minutes on each side. Serve with sauce; top with cilantro.

Nutrition Facts : Calories 453 calories, Fat 28g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.

BLACK-BEAN QUESADILLAS WITH SMOKED SALMON

Black-Bean Quesadillas With Smoked Salmon image

Provided by Molly O'Neill

Categories appetizer, main course

Time 30m

Yield Six servings

Number Of Ingredients 23

Ingredients

1 pound fresh tomatillas (about 12), husked
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
2 cups hot, cooked black beans
2 teaspoons olive oil
4 teaspoons fresh lime juice
1 teaspoon kosher salt
1 clove garlic, peeled and minced
1/4 cup chopped scallions
Freshly ground pepper to taste
6 ounces soft goat cheese
6 small flour tortillas
6 large slices smoked salmon
1/4 cup orange juice
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoon walnut oil
1/2 teaspoon kosher salt
Freshly ground pepper to taste
10 cups stemmed arugula
2 yellow bell peppers, cored and cut into thin strips

Steps:

To make the salsa, pulse the tomatillas in a food processor until well combined. Set aside.
To make the quesadillas, gently combine the hot beans, the oil, lime juice, salt, garlic, scallions and pepper to taste. Keep warm. Spread about 2 tablespoons of goat cheese over half of each tortilla. Using a heaping 1/4 cup of the bean mixture for each tortilla, press the beans into the goat cheese. Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans. Fold the tortilla in half and press the sides together. Set aside.
To make the salad, whisk together the juices and mustard. Whisk in the walnut oil, salt and pepper. Place the arugula in a bowl and toss with the yellow peppers. Toss with the dressing.
Heat a large nonstick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side. Cut each into 3 triangles.
Spoon a little of the salsa onto the center of 6 large plates. Place 3 quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and serve immediately.