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Smoked Salmon and Apple Quesadillas with Horseradish Crema

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ready in: under 30 minutes
serves/makes:   4

recipe id: 11808

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8 ounces thinly sliced smoked salmon, julienned
1 granny smith apple, cored and julienned
8 ounces Monterey jack cheese, grated
14 cups Asiago cheese
1 tablespoon chopped dill or tarragon
3 tablespoons finely diced red onion
1 teaspoon lime juice (about 12 lime)
4 flour tortillas, room temperature
2 tablespoons unsalted butter, melted

Horseradish Crema

2 tablespoons prepared horseradish
2 tablespoons chopped chives
12 cups sour cream
12 cups mayonnaise
3 tablespoons heavy cream
1 tablespoon fresh lemon juice
1 teaspoon salt


Combine the salmon, apple, cheeses, dill or tarragon, onion, and lime juice in a large bowl, mixing well.

Spread 1/4 of the mixture over half of each tortilla and fold over. Heat a large nonstick pan.

Brush each tortilla with melted butter, cook at medium heat for 3 or 4 minutes on each side or until golden brown. Cut each quesadilla into 3 triangles and serve with Horseradish Crema.

Horseradish Crema:

In a mixing bowl, whisk all the ingredients together.

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Nutritional data has not been calculated yet.

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