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pretty in pink


Today I am sharing another Southwestern-inspired recipe from my friend and mentor, Barbara Fenzl of Les Gourmettes Cooking School. I helped Barb teach a couples’ class earlier in the week and this was just one of the six delectable dishes the class made. If you’re looking for something special for you and your sweetheart on Valentine’s Day, these quesadillas will fit the bill. Enjoy them before you head out to a romantic dinner, or make them together and then sit down, relax, and enjoy them with the champagne. Avec amour (with love) xoxo


Here is a picture of the roasting of the two peppers used. A poblano has a much thinner skin than a bell pepper, so watch it more closely and turn it more often, it will roast more than twice as fast as the bell. These two peppers began roasting at the exact same time, but as you can clearly see, the poblano is ready to be covered with plastic wrap to steam, and the yellow bell still has a ways to go.

Smoked Salmon Quesadillas

2 ounces (1/4 cup) chèvre goat cheese
2 ounces (1/4 cup) cream cheese, room temperature
Four 8-inch whole-wheat tortillas
1 poblano pepper, roasted, peeled, seeded, and cut into thin strips
1 red, yellow, or orange bell pepper, roasted, peeled, seeded, and cut into thin strips
1 avocado, peeled, pitted, and cut into thin slices
1/4 cup finely chopped shallots
2 ounces smoked salmon, cut into thin strips

In a small bowl, mix together chèvre and cream cheese until smooth and well blended. Divide the mixture evenly between the four tortillas and spread evenly over each tortilla.


layering peppers, avocado, and shallots, and finally the salmon

Divide the poblano and bell pepper strips evenly over half of each tortilla. Layer avocado over the pepper strips and sprinkle with the chopped shallots.  Divide the salmon strips evenly between the tortilla halves.  Fold over tortillas, pressing gently to seal. (May be made ahead to this point, wrap each quesadilla separately in plastic wrap and refrigerate for up to 24 hours before continuing.)

Heat a non-stick skillet (at least 10-inches in diameter) over medium-high heat and toast the quesadillas in the dry pan, two at a time, until the cheese melts and they are brown, turn over and brown on the other side.

Cut each quesadilla into 4 wedges and serve warm.

Makes 16 wedges

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1 Marissa { 08.13.10 at 10:05 AM }

I would like request we have these again! I missed them the first time.

2 Linda Hopkins { 08.13.10 at 12:02 PM }

Oh, good idea Marissa, we’ll have them tonight! xoxo

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