Smoked Salmon Quesadilla

2015-07-14
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m

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

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.

Recipe courtesy of Sandra Lee

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