Smoked Salmon and Apple Quesadillas with Horseradish Crema Recipe

ingredients

8 ounces thinly sliced smoked salmon, julienne cut
1 Granny Smith apple, cored and julienne cut
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
4 flour tortillas, room temperature
2 tablespoons unsalted butter, melted

Horseradish Crema
2 tablespoons prepared horseradish
2 tablespoons chopped chives
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons heavy cream
1 tablespoon fresh lemon juice
1 teaspoon salt

directions

Combine the salmon, apple, cheeses, dill or tarragon, onion, and lime juice in a large bowl, mixing well. Spread the mixture over half of each tortilla and fold over.

Heat a large nonstick pan. Brush each tortilla with melted butter and 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.

For Horseradish Crema: In a mixing bowl, whisk all the ingredients together.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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