Smoked Salmon Quesadilla (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Indoor: Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium[ heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.] Ingredients:
8 flour tortillas, taco size |
5 ounces garlic herb cheese, softened (recommended: boursin) |
6 ounces smoked salmon |
2 tablespoons capers |
1 cup shredded monterey jack cheese |
1/2 cup sour cream |
1 tablespoon fresh dill, finely chopped |
1 avocado, sliced |
1 1/2 cups cherry tomatoes, halved |
1/2 red onion, sliced |
creme fraiche, optional |
Directions:
1. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
2. Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas.
3. In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.
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