Smoked Salmon and Cream Cheese Quesadilla
Smoked Salmon and Cream Cheese Quesadilla
From Eric Greenspan and Roberto Treviño, El Nosh
Ingredients
- 1/2 a red onion, julienned
1/2 a cucumber, thinly sliced
1 teaspoon capers, coarsely chopped
2 tablespoons cilantro, chopped
Juice of half a lemon
Kosher salt
2 (12-inch) flour tortillas
3 ounces whipped cream cheese
3 ounces sliced smoked salmon
2 tablespoons unsalted butter
Directions
- In a small bowl, mix together the onion, cucumber, capers, cilantro, and lemon juice. Season to taste with salt. Let sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Spread the cream cheese on one tortilla. Cover with slices of smoked salmon. Top with the second tortilla. Melt the butter in a skillet set over medium heat. Fry both sides of the quesadilla until golden brown and crisp. Cut into eighths. Serve immediately with the cucumber-onion salad.
Information
- Category
- Other, Breakfast/Brunch
- Cuisine
- North American
- Yield
- 1 serving
