Smoked Salmon Quesadillas
Very tasty indeed! Super quick and easy to prepare yet somewhat sophisticated and rich tasting. A wedge of lemon went nicely with the quesadillas.
Yield
4 servingsPrep
8 minCook
6 minReady
15 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
goat (chevre) cheese
soft, fresh |
|
| 2 | tablespoons |
horseradish
fresh, grated |
|
| 2 | tablespoons |
sour cream
|
*
|
| 2 | teaspoons |
dill weed
fresh, chopped |
|
| 8 | each |
flour tortillas (8 inch)
|
*
|
| 4 | ounces |
smoked salmon
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
goat (chevre) cheese
soft, fresh |
|
| 3E+1 | ml |
horseradish
fresh, grated |
|
| 3E+1 | ml |
sour cream
|
*
|
| 1E+1 | ml |
dill weed
fresh, chopped |
|
| 8 | each |
flour tortillas (8 inch)
|
*
|
| 115.6 | ml/g |
smoked salmon
thinly sliced |
|
Directions
Blend goat cheese, grated fresh horseradish, sour cream and chopped fresh dill in medium bowl.
Season cheese mixture to taste with salt and pepper.
Heat heavy large skillet over medium high heat.
Add 1 tortilla to skillet and cook until brown spots appear, about 1 minutes per side.
Transfer to work surface.
Spread 1 tablespoon cheese mixture over tortilla.
Top with ¼ of smoked salmon and sprinkle with additional chopped dill.
Repeat with remaining tortillas, cheese mixture, smoked salmon and dill.
Cut quesadillas into wedges.
Garnish with dill sprigs and serve, passing remaining cheese mixture separately.
