You may want to make a double batch of these Smoked Salmon Appetizer Quesadillas because they disappear in a flash! Only 6 ingredients and 15 minutes of prep time.
We served these mini smoked salmon appetizer quesadillas recently for a family celebration. Between the four of us, we polished them off in less time than it takes to make them. And that's saying something since it only takes 15 minutes to make this easy appetizer recipe.
The recent appearance of street taco-sized quesadillas in our local grocery store made me jump with joy. They're perfect for hors d'oeuvres like this one and - of course - for street tacos. If you can't find these mini tortillas, make your own out of regular-sized tortillas. See my Mini Avocado & Hummus Quesadillas for "how to" instructions and photos. It's easy, I promise.
What you need for these Smoked Salmon Appetizer Quesadillas::
These are the main components of this recipe (affiliate links included):
- Smoked salmon: Smoked salmon (lox) can be found in most grocery stores, typically either in the deli or the seafood sections. There are plenty of kind to choose from, such as Nova, Scottis and sockeye. Any of them will do!
- Tortillas: For this recipe, use the street taco-sized tortillas that are found in many grocery stores or online. I used Mission Whole Wheat Carb Balance Street Taco Tortillas, which have a high fiber count (yes!)
- Cream cheese: Either light cream cheese or Neufchatel cream cheese works. Mix it with a splash of milk to make it more spreadable.
- Chives: Fresh chives, please!
- Capers: I used 5 or 6 capers per quesadilla. If you’re not a fan, it’s fine to leave them out.
Tips for making this smoked salmon cream cheese appetizer:
As far as hors d’oeuvres go, it really doesn’t get any easier than these smoked salmon appetizers. Here are a few tips to make the process as simple as possible.
Remove the cream cheese from the refrigerator. If you don’t have time to bring it to room temperature, place it in a bowl and heat in the microwave at 50% power in 15 seconds increments. Be sure to remove the foil first so you don’t start a fire!
Once the cream cheese is softened, stir in a splash of milk to make it even more spreadable. Be sure to stir well so that the cream cheese and milk are thoroughly combined.
Spread the cream cheese over one side of a tortilla, then layer the smoked salmon and capers onto one half. Fold over the tortillas to form a quesadilla and press gently to make sure that it’s sealed. You don’t want your capers to roll out! Cut in half and arrange the pieces on a serving plate.
Can these be made ahead of time?
Yes! These mini quesadillas can be made 3 to 4 hours in advance. Make the quesadillas, cut them in half, arrange on a serving plate and cover tightly with plastic wrap. Pop them into the refrigerator.
Take the plate out of the fridge 10 to 15 minutes before serving.
Other easy appetizer recipes:
Smoked Salmon Appetizer Quesadillas
- In a medium stir together the cream cheese and milk until completely combined and smooth. Stir in the chives.
- Spread 1 teaspoon of the cream cheese mixture on one of the tortillas. Top one half of the tortilla with a portion of the smoked salmon and 5 to 6 capers.
- Fold over like a quesadilla, press gently to seal and cut in half.
- Repeat with the remaining tortillas, cream cheese mixture, smoked salmon and capers.
- Arrange on a plate. Serve.
- These can be made up to a few hours ahead of time. Cover well with plastic wrap and refrigerate. Remove from the refrigerator 10 to 15 minutes before serving.
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