Preparation:
A signature starter from Vincent Guerithault on Camelback in Phoenix, Arizona.
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. |
