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    Smoked Salmon Quesadilla View Edit

    Servings: Not specified

    Directions

    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. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. 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. 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.

    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

    Parsed from recipe text (no separate ingredient records).
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