Smoked Salmon Quesadillas with Goat Cheese
Recipe GLPR4cf92ca1fe4f4f
Crispy flour tortillas stuffed with a creamy blend of whipped cream cheese and tangy goat cheese, topped with silky smoked salmon, fresh basil, and bright lemon zest. Panfried until golden and served warm, these elegant quesadillas make an impressive appetizer or light main course with sophisticated flavors.
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Ingredients
4 ounces Whipped cream cheese
6 ounces Goat cheese from a log
½ cup plus extra for topping Fresh basil leaves, slivered, divided
1 large lemon Zest from 1 large lemon
8 ounces Smoked salmon, sliced into 1-inch strips
8 tortillas Flour tortillas, 8-inch
2 teaspoons Vegetable oil for cooking
Directions
Preheat your oven to 225°F. In a medium bowl, whisk together the cream cheese and goat cheese until the mixture is smooth and uniform. Lay out 4 flour tortillas on your work surface.
Spread one-quarter of the cheese mixture evenly across each tortilla, leaving a small border around the edges. Distribute the smoked salmon strips, slivered basil, and lemon zest evenly over the cheese on each tortilla.
Place a second tortilla on top of each filled tortilla and gently press down to create a sandwich. You should now have 4 assembled quesadillas.
Heat 2 teaspoons of vegetable oil in a large skillet (cast iron or non-stick) over medium-high heat until shimmering. If you have two skillets available, you can heat oil in both to speed up the cooking process.
Carefully place one quesadilla into the hot skillet. Cook for approximately 2 minutes until the bottom is crisp and golden brown with light browning on the tortilla. Flip the quesadilla and cook the other side for about 1-2 minutes until it is also golden and crispy.
Transfer the cooked quesadilla to a baking sheet in the warm oven while you prepare the remaining quesadillas. Repeat steps 4-5 with the remaining 3 quesadillas, adding more oil to the skillet as needed.
Once all quesadillas are cooked and warmed in the oven, remove them and let cool for 1 minute. Using a pizza cutter or sharp knife, slice each quesadilla into quarters.
Arrange the quesadilla quarters on a serving platter. Sprinkle the extra slivered basil over the top for a fresh garnish and serve immediately while still warm.
