8 servings (serving size: 3 wedges)

How to Make It

Spread cream cheese evenly over 4 tortillas. Divide the salmon among tortillas. Sprinkle with pepper. Top each portion with 1 tortilla, pressing gently. Heat a nonstick skillet over medium-high heat. Cook each quesadilla 2 minutes on each side. Cut each quesadilla into 6 wedges.

Ratings & Reviews

sprater1's Review

April 01, 2010
Very yummy! I use a 1/4 of a tub of the cream cheese per quesadilla (1/2 tub total). I keep the smoked salmon in the freezer and the other items are always in my fridge so this is a great spur of the moment recipe! 20 minutes to thaw the smoked salmon. We've been eating this for many years - a family favorite!