Servings: 4 People
Calories: 560kcal
Ingredients
For the filling
- 250 g responsibly sourced smoked salmon cut into strips
- 6 free-range eggs
- 50 ml double cream
- 100 g mature cheddar finely grated
- 3 spring onions finely sliced
- 1 bunch chives finely chopped
- 150 g baby spinach
- Salt and black pepper to taste
To cook and assemble
- 4 tortilla wraps
- 4 tbsp chilli crisp oil
- Butter for frying
To finish
- 1 lime to squeeze at the end, optional
- Extra chopped chives optional
- Extra chilli crisp optional
Instructions
Build the base
- Heat a large non-stick frying pan over a medium heat. Add a knob of butter and 1 tbsp chilli crisp. Once melted and fragrant, sprinkle in a little grated cheddar and let it melt until golden at the edges.
Add the greens
- Scatter in some of the chopped chives and spring onions, followed by a handful of spinach. Cook for 1–2 minutes, until the spinach has wilted and everything smells savoury.
Pour in the eggs
- Whisk together the eggs, double cream, salt and black pepper. Pour a quarter of the egg mixture into the pan over the greens and cheese. Cook gently for around 2 minutes, until the eggs begin to set.
Add the tortilla
- Lay one tortilla directly over the top, pressing it down lightly so it sticks to the egg mixture.
Flip and crisp
- Carefully flip the whole thing out onto a plate, then slide it back into the pan tortilla-side down. Cook for a further 2–3 minutes, until the tortilla is golden and crisp.
Finish with salmon and fold
- Arrange smoked salmon over one half of the quesadilla. Add a little more cheese if you like, then fold the quesadilla over.
Serve
- Slide onto a plate and finish with extra chopped chives, a drizzle of chilli crisp and a squeeze of lime, if using. Cut into wedges and serve immediately.
Repeat
- Repeat with the remaining ingredients to make 4 quesadillas in total.
Notes
Hey Lolly's Top Tips
- Start with butter, chilli crisp and cheese for that deep savoury base — let the cheese catch slightly for crisp, golden edges.
- Add the smoked salmon at the end so it stays soft and delicate rather than cooking through too much.
- The plate flip sounds more dramatic than it is. Take your time and slide it back into the pan gently.
- Use medium heat rather than high heat so the eggs set without the tortilla scorching.
- The lime is optional, but it cuts through the richness beautifully.
- Best eaten straight away while the tortilla is crisp and the cheese is still molten.
Nutrition
Calories: 560kcal
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