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.