Smoked Salmon Quesadillas
• 4 flour tortillas
• 1/4 lb. goat cheese
• 1/4 c sour cream
• 1/2 c diced, seeded tomatoes
• 2 t capers (drained)
• 1 1/2 t snipped fresh chives
• 1 1/2 teaspoon finely grated lemon zest
• freshly ground black pepper
• 1/4 lb. smoked salmon
Place two tortillas on a work surface and sprinkle them evenly with half of the cheese. Slather 1 T of the sour cream over each. Scatter the tomatoes, capers, chives, lemon zest and pepper evenly over each. Arrange the salmon over top. Cover with remaining cheese and sour cream. Place a second tortilla over each and press down with the palm of your hand.
Heat a non-stick skillet over medium heat. Using a spatula, cook each side about 3-4 minutes, until cheese melts. Cut each quesadilla into quarters. Serve hot with a bowl of Pico De Gallo.
Next Post
