Smoked Salmon and Apple Quesadillas
Ingredients
- 8 ounces thinly sliced smoked salmon, julienned
- 1 granny smith apple, cored and julienned
- 8 ounces Monterey Jack cheese, grated
- 14 cups Asiago Cheese
- 1 tablespoon chopped dill or tarragon
- 3 tablespoons finely diced red onion
- 1 teaspoon lime juice (about 12 lime)
- 4 flour tortillas, room temperature
- 2 tablespoons unsalted butter, melted
- Horseradish Crema
Instructions
Combine the salmon, apple, cheeses, dill or tarragon, onion, and lime juice in a large bowl, mixing well. Spread 14 of the mixture over half of each tortilla and fold over. Heat a large nonstick pan. Brush each tortilla with melted butter, cook at medium heat for 3 or 4 minutes on each side or until golden brown. Cut each quesadilla into 3 triangles and serve with Horseradish Creme. Horseradish Creme 2 tablespoon prepared horseradish 2 tablespoon chopped chives 12 cup sour cream 12 cup mayonnaise 3 tablespoon heavy cream 1 tablespoon fresh lemon juice 1 teaspoon salt In a mixing bowl, whisk all the ingredients together.
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