Smoked Salmon Quesadillas
by Brenda Langton, Tastemaker in Residence Author & Owner-Spoonriver Cookbook & Restaurant - Minneapolis, MN.
Our mango salsa in the fish section is really good with these! (see Mango Salsa recipe)
Quesadillas are a good appetizer for parties.
You can make them up ahead and heating them up is a snap during a party.
For a meal simply add a green salad next to them.
1 package (12) of flour tortillas-6-8 inch
¾ -1 cup sour cream
1 bunch scallions or chives
Fresh chopped dill, tarragon or basil optional
8 ozs cold smoked salmon
olive or vegetable oil
- Wash and chop the entire scallion, minus the roots.
- Take 6 tortillas. Spread each with a generous 2 Tbsp of the sour cream. Sprinkle the scallions on top then place the salmon slices on top.
- Place a second tortilla on the top of each prepared tortilla. Brush the top tortilla with a generous amount of olive oil or vegetable oil. Turn over and brush the bottom tortilla.
- There are two options for cooking the tortillas. You can cook them on top of the stove in a skillet over medium heat, or place in a preheated 350° oven, on a cookie sheet. Turn the tortillas after 3-4 minutes and continue to bake on the other side for 3-4 minutes. The tortillas will be golden brown and heated through.
- Slice into wedges and serve with a salsa.
Makes 6 tortillas.