4 oz Soft fresh goat cheese -(montrachet) 2 tb Grated fresh horseradish or -1 tbsp prepared horseradish -2 tbsp sour Cream 2 ts Chopped fresh dill 8 Inch flour tortillas 4 oz Thinly sliced smoked salmon 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
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.
We love salmon and we love quesadillas. But have you ever tried making a salmon quesadilla? Check out what Chef John does to make the best quesadilla that you have ever tried!
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