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close up side view of smoked salmon quesadillas cut in half sitting on a white plate with a cilantro garnish
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4.82 from 22 votes

Waffle Iron Smoked Salmon Quesadillas

When it's time to serve up deliciousness at your next get together crank up the flavor with my easy to make Smoked Salmon Quesadillas. I promise you it will be a crowd pleaser!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6
Calories: 536kcal


  • 6 Mission® Super Soft Flour Tortillas (you can toast these on the griddle first if you want them more crispy, they are always better served warm)
  • 8 ounces smoked salmon
  • 6 ounces brie thin slices (cold brie and warm knife)
  • 6 ounces cheddar cheese or your favorite cheese
  • 1 medium red onion sliced thinly

Peach Mango Salsa

  • ½ cup peach diced
  • ½ cup mango diced
  • ½ cup tomato diced
  • ½ cup red onion diced
  • 1 lime juice only
  • 1 tbsp cilantro finely diced
  • sea salt to taste


  • 2 hass variety avocado
  • ¼ cup diced tomato
  • 1 tsp cilantro finely diced
  • 1 lime juice only
  • sea salt to taste


  • ¼ cup sour cream or Greek yogurt
  • ¼ cup heavy cream
  • 1 lime juice only
  • sea salt to taste


  • Preheat waffle iron to the highest setting. Alternatively, you can do the quesadillas on the stove top.
  • Place brie and cheddar on half of the Mission flour tortilla. Leave half of the tortilla uncovered.
  • Place smoked salmon slices on top of the cheese followed by thinly sliced red onion.
  • Fold tortillas in half to make the quesadilla.
  • Place quesadillas on a preheated waffle iron, close lid and allow to cook for 3-4 minutes depending upon your waffle maker.
  • Carefully remove the quesadillas from the waffle maker to a platter for serving.
  • Serve while hot with guacamole, salsa and crema.


  • In a mixing bowl add tomato, peach, mango, onion, cilantro and lime juice. Season with sea salt to taste. * If you like heat feel free to add some diced jalapeno or hot sauce.


  • Mash avocado with a potato masher or fork until you have the desired texture.
  • Add the diced tomato, cilantro, and lime juice. Season with sea salt to taste. *If you like heat feel free to add some diced jalapeno


  • Mix sour cream, heavy cream, sea salt and lime juice together in a small bowl. Allow it to sit unrefrigerated for 2-3 hours. Cover and refrigerate until needed.


Calories: 536kcal | Carbohydrates: 31g | Protein: 24g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 875mg | Potassium: 678mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1095IU | Vitamin C: 25.9mg | Calcium: 335mg | Iron: 2.4mg