Kent Cooks Smoked Salmon Quesadilla with Horseradish, Dill Cream Cheese
As seen on the Morning News on Global Regina on March 17, 2014
4 oz cream cheese, softened
2 tbsp creamed horseradish
1 tsp dill weed
1 garlic clove, minced
2 white or whole-wheat 12″ tortillas
3 tbsp pickled capers
8 oz sliced smoked salmon
Pre-heat a skillet to medium high.
In a small bowl, combine the cream cheese, sour cream, dill and garlic.
Spread over one side of each tortilla.
Place 4oz of sliced smoked salmon on one half of each tortilla and spread thinly to the edges.
Sprinkle half the capers over each salmon covered half and fold the tortilla in half to cover the salmon.
Place folded quesadillas on the heated skillet.
Cook for 2-3 minutes or until golden brown. Turn and cook another 2-3 minutes longer.
Remove from heat and place on cutting board. Cut into 4-6 wedges.
Place on a small plate and serve with salsa and sour cream for dipping.