Smoked Salmon Quesadillas

This new twist on quesadillas is fabulous for breakfast, lunch or dinner.
Course Appetizer, Breakfast, Main Course
Cuisine Mexican

Ingredients
  

Quesadillas

  • 8 oz Smoked salmon, julienned
  • 1 Granny Smith Apple, cored and julienned
  • 8 oz Monterey Jack cheese, shredded
  • 1/4 cup Asiago cheese, grated
  • 1 Tbsp Fresh tarragon, chopped
  • 1 tsp Jammin Salmon seasoning
  • 3 Tbsp finely chopped red onion
  • 1 tsp fresh lime juice
  • 4 Four tortillas
  • 2 tbsp Unsalted butter, melted

Horseradish Crema

  • 2 tbsp prepared horseradish
  • 2 tbsp chopped chives
  • 1/2 cup Sour cream
  • 1/2 cup mayonaisse
  • 3 tbsp heavy cream
  • 1 tbsp lemon juice

Instructions
 

Quesadillas

  • Combine salmon, apple, cheese, tarragon, onion, lime juice and Jammin' Salmon seasoning in a large bowl and mix well. Spread one-fourth of the mixture over half of each tortilla and fold over.
  • Heat a large non-stick pan. Brush each side of the quesadillas with melted butter; cook at a medium heat for 3 to 4 minutes on each side or until golden brown. Cut into three triangles and serve with horseradish crema and a dash of Jammin' Salmon seasoning.

Horseradish Crema

  • Wisk all ingredients together in a bowl and serve on top of warm quesadillas. Any leftovers are great on steak, prime rib or a burger.
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