Quesadillas are flour tortillas filled with a few savory ingredients. This salmon quesadilla is great for breakfast lunch or dinner!

It also has a bit of elegance and sophistication because of the wonderful combination of ingredients.

• Start with the 8 inch size flour tortillas. The bigger ones are just too difficult to try and flip.
• One 4 ounce package of smoked salmon will make 4 quesadillas. Salmon is a bit expensive but a small amount goes a long way.
• Buy your favorite brand of soft herbed cream cheese.
• An extra sprinkle of dried dill (1/8 teaspoon) is nice but not essential.

The one unusual ingredient is capers. They are sold in a jar and are found in the grocery store near all the condiments. They are packed in a salty brine and should be drained and rinsed. They add a tangy flavor to these quesadillas which goes really well with the salmon.

Spread 1 ½ Tablespoon of the herbed cheese on one flour tortilla. You really don’t want to put too much filling in the quesadillas or they will fall apart when you try to eat them.

Lay the tortilla in a non stick fry pan, cheese side up. Chop one ounce of smoked salmon and sprinkle it on top of the cheese.

Sprinkle the capers on top of the salmon and then add the dried dill. (Left over capers are great on a salad.)

Spread 1 ½ Tablespoons of the herbed cheese on the other tortilla.

Place the tortilla, cheese side down, in the pan. It now looks like a sandwich.

Place the pan on the stove and set it to medium heat. It will take about 1 ½ - 2 minutes for the cheese to melt and the tortilla to get lightly toasted. (If you want you can brush a bit of butter or oil on the grilled side of the tortilla to give it a nicely browned and crispy finish. It’s not really necessary)

Using a spatula, flip the quesadilla and cook that side for about another 1 ½ minutes until is it lightly browned.

Slide the whole thing onto a cutting board.

With a big kitchen knife slice it, the way you would a pizza, in half, then quarters, then 1/8s. Enjoy!

Inspiration: Sandra Lee

You can view and print this recipe here.

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