Smoked Salmon Quesadilla
Recipe courtesy Sandra Lee
INDOOR: Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.

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

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 Summary
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings
User Rating:3 Stars

Episode#: SH0505
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