Smoked Salmon Quesadillas Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Soft fresh goat cheese, montrachet
2 tbsp: Grated fresh horseradish or 1 tbsp prepared horseradish 2 tbsp sour,
Cream,
2 tsp: Chopped fresh dill,
8 Inch: flour tortillas,
4 ounce: Thinly sliced smoked salmon,
Directions:
A signature starter from Vincent Guerithault on Camelback in
Phoenix,Arizona.
Makes 4 first course servings
Additional chopped fresh dill fresh dill sprigs
Blend goat cheese, grated fresh horseradish, sour cream and chopped
fresh dill in medium bowl. Season cheese mixture to taste with salt
and pepper. Heat heavy large skillet over medium high heat. Add 1
tortilla to skillet and cook until brown spots appear, about 1
minutes per side. Transfer to work surface. Spread 1 tbsp cheese
mixture over tortilla. Top with 1/4 of smoked salmon and sprinkle
with additional chopped dill. Repeat with remaining tortillas, cheese
mixture, smoked salmon and dill. Cut quesadillas into wedges. Garnish
with dill sprigs and serve,passing remaining cheese mixture
separately.
Origin: Favorite Restaurant Recipes, by Bon Appetit. Shared by: Sharon
Stevens
Source from luhu.jp
Phoenix,Arizona.
Makes 4 first course servings
Additional chopped fresh dill fresh dill sprigs
Blend goat cheese, grated fresh horseradish, sour cream and chopped
fresh dill in medium bowl. Season cheese mixture to taste with salt
and pepper. Heat heavy large skillet over medium high heat. Add 1
tortilla to skillet and cook until brown spots appear, about 1
minutes per side. Transfer to work surface. Spread 1 tbsp cheese
mixture over tortilla. Top with 1/4 of smoked salmon and sprinkle
with additional chopped dill. Repeat with remaining tortillas, cheese
mixture, smoked salmon and dill. Cut quesadillas into wedges. Garnish
with dill sprigs and serve,passing remaining cheese mixture
separately.
Origin: Favorite Restaurant Recipes, by Bon Appetit. Shared by: Sharon
Stevens
Source from luhu.jp