Smoked Salmon Quesadillas

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

•    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.

Monahan's Seafood

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