Blackened Salmon Fajita Quesadillas

Salmon fajita quesadillas on a cutting board with dipping sauce

Blackened Salmon Fajita Quesadillas

Course: Appetizer, Main Course

Cuisine: Fusion, Mexican

Keyword: Fajita, Quesadilla, salmon

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: Quesadillas

Calories: 719kcal

Author: Lena B.

Cost: $20

The flavorful blackened salmon pairs perfectly with the sautéed fajita vegetables and gooey melted cheese. This recipe is quick and easy to make, making it perfect for a weeknight dinner or a fun weekend meal.

Print Recipe

Equipment

Skillet or griddle
Spatula
Knife and cutting board
Small mixing bowl
Measuring spoons Optional

Ingredients

For the quesadillas:

1 teaspoon avocado oil or butter
2 flour tortillas large
roasted garlic mashed
2 cup shredded cheese cheddar, Monterey Jack, or a blend
2 cups salmon blackened or baked, and then flaked
1-2 cups sautéed onions and peppers
Fresh cilantro for garnish
Lime wedges for garnish

For the dipping sauce:

3/4 cup Greek yogurt or sour cream
1/4 queso fresco crumbled
juice of 1 lime
2 Tablespoons fresh cilantro chopped

Get Recipe Ingredients

Instructions

Heat a skillet over medium-high heat.
Place a tortilla in the heated skillet and sprinkle a generous amount of shredded cheese on one half of the tortilla.
Add a layer of flaked salmon on top of the cheese.
If desired, spread a layer of roasted garlic spread on the other half of the tortilla.
Add a portion of sautéed onions and peppers on top of the salmon.
Fold the tortilla in half and press gently to seal the edges.
Cook the quesadilla in the skillet for about 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown and crispy.
Transfer the quesadilla to a cutting board and let it cool for a minute.
Slice the quesadilla into wedges and serve immediately.
Garnish with fresh cilantro.
To make the dipping sauce: Combine all of the ingredients in a small mixing bowl and mix until everything is well incorporated.

Notes

This dish is perfect for using up leftover baked salmon, but smoked or canned salmon would also work in a pinch. Make sure to drain excess liquid and remove any bones before assembling your quesadillas.

Nutrition