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Ina Garten Smoked Salmon Quesadilla

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Ina’s version layers room-temperature cream cheese mixed with scallions and dill, thin slices of smoked salmon, and plenty of grated Monterey Jack inside flour tortillas. Pan-fried in butter until crisp and golden, these quesadillas serve 4 as a main or 8 as an appetizer and can be assembled ahead for effortless entertaining.

Ingredients

Scale
  • 4 (10-inch) flour tortillas
  • 8 ounces cream cheese, at room temperature
  • 4 scallions, white and green parts, thinly sliced
  • ¼ cup chopped fresh dill
  • 8 ounces smoked salmon, thinly sliced
  • 2 cups (8 ounces) grated Monterey Jack cheese
  • 4 tablespoons unsalted butter, divided
  • For serving (optional): crème fraîche, salmon roe, lime wedges

Instructions

  • Prepare the filling – Mix the cream cheese with sliced scallions and chopped dill until smooth and well combined.
  • Assemble the quesadillas – Lay out 2 tortillas on a board. Spread each evenly with the cream cheese mixture, top with smoked salmon slices, sprinkle generously with grated Monterey Jack, and cover with the remaining 2 tortillas.
  • Cook the first side – Melt 2 tablespoons butter in a large sauté pan over medium heat. Place one quesadilla in the pan and cook for 2–3 minutes until golden brown and crisp.
  • Flip and finish – Carefully flip, add another tablespoon butter if needed, and cook the second side until golden and the cheese is melted (another 2–3 minutes). Repeat with the second quesadilla.
  • Cut and serve – Cut each into 4 wedges and serve immediately while hot and crispy.

Find it online: https://inagartendishes.com/ina-garten-smoked-salmon-quesadilla/