Salmon Bulgogi Quesadillas with Blueberry Salsa

Salmon Bulgogi Quesadillas

When I make tacos I tend to keep them on the lighter and healthier side but invariably while I am going over the recipe, I start thinking about loading up on cheeses and sour cream, etc. Luckily there is an easy solution to get the best of both worlds and that is to make sure that there is enough left over from the tacos to use to make some quesadillas!

Salmon Bulgogi Quesadillas

At their base, quesadillas are made from two layers of tortillas that are filled with cheese and toasted until the tortillas are golden brown and the cheese melts and gets all nice and ooey and gooey. Even in this simple form they are hard to resist but you can also add things like meats, salsas, herbs, etc. Pretty much any meat that can be used in tacos will go well in quesadillas and I was looking forward to using the leftover salmon bulgogi from the salmon bulgogi tacos with blueberry salsa in cheesy quesadillas! In addition to the salmon and the cheese I added some of the blueberry habanero salsa to the quesadillas for some heat and some onion and cilantro relish to freshen things up a bit.

Salmon Bulgogi Quesadillas

Quesadillas are commonly served with a sides like salsa and sour cream for dipping. Although dipping can be fun, I sometimes like to just smother the quesadillas in the salsa and sour cream for maximum effect. :)

Salmon Bulgogi Quesadillas

Salmon Bulgogi Quesadillas with Blueberry Salsa

Salmon bulgogi quesadillas with blueberry salsa and plenty of ooey gooey melted cheese.

Servings: make 1 main serving or 2 appetizer servings

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Printable Recipe
  1. Melt a touch of butter in a pan.
  2. Place a tortilla into the pan and swirl around in the butter and set aside.
  3. Place the second tortilla into the pan and swirl around in the butter.
  4. Sprinkle on half of the cheese onto the tortilla followed by the salmon bulgogi, onion and cilantro relish and blueberry habanero salsa followed by the remaining cheese and top it all off with the second tortilla.
  5. Cook until the quesadilla is golden brown on both sides and the cheese is melted.
  6. Serve garnished with the salsa roja and sesame seeds.

Similar Recipes:
Salmon Bulgogi Tacos with Blueberry Habanero Salsa
Duck Quesadillas with Chipotle Cherry Salsa and Goat Cheese
Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
Pineapple Dak Bulgogi Quesadillas (Korean Spicy Pineapple BBQ Chicken Quesadillas)
Salmon Bulgogi Quesadillas with Blueberry Salsa


Mark said...

Looks and sounds great!!

Justin N said...

This looks so good with the blueberry salsa! Enjoy that fact that it's got salmon in it too.

fatim308 said...

LOve those make me hungry

Megg said...

Wow! This looks intriguing.. a flavor combo that's unique to me, but I really want to try it soon! Thanks for the inspiration! ^_^

Angela said...

Looks great! I really want to try that salsa! :)

Kirsten@My German the Rockies said...

Kevin, I have to share something with you. Almost every recipe you post is one I would love to cook and eat. I really mean it. This Quesadilla is no exception. Why do you live so far away? You could be my neighbor and we could plan our dinners together. Think about it! Colorado is really pretty.
Greetings form the Rockies.

Simona said...


Stefania said...

Una originale ricetta, ciao

Anonymous said...

what we call quesadillas are ONE tortilla fold with cheese or other fillings like zuchini flower or huitlcoche (a fungus of the corn), usually the quesadillas are prepare with freshly hand made tortillas or with dough filled like a turnover and then deeply fried in oil.

Anonymous said...

If you want to I can share with you some traditional mexican recipes, I live in Mexico and I've been following your blog and i love it :)

Rosa's Yummy Yums said...

Mouthwatering! A flavor combo that is so unique.



Joanne said...

Between the tacos and the quesadillas, I don't know which I want to make first!

Kevin said...

Anonymous: Please do! I am always looking for good, authentic Mexican recipes.

Ellie said...

Looks fabulous...except what is gochujang? What isle do I even look for that in!! I love the idea of blueberries with this :)

Dmarie said...


pressurized said...

looks great thanks for the post

Kevin said...

Ellie: Gochujang is a Korean chili paste that adds a nice flavour and some heat to the bulgogi marinade. You should be able to find it in a local Asian grocery store and you can order it online from places like Amazon. If you cannot find it though you could easily skip it as the blueberry habanero salsa will add plenty of heat.

Twin Tables said...

If you are not careful, you might just take my crown away for the use of leftovers. I am the Queen on finding new ways to use up what I have in the fridge. Maybe we can share the can be the King! :)

Bere said...

I will, I promise, I just have to take the time to translate, I was thinking about the mole, my mother has my gran's recipe, but maybe the ingredients and the process of blending could be a problem, anyway is always interesant read exotic recipes. But if you have a request, please ask.

bobchuckx said...

Hey dummy, that's a frittata, not an omelet.

Endy said...

oh god! oh my! oh aaahhhhhhhh.... this food drivin me crazy!!! gotta try it soon

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