There's a lot of flavor packed between the tortillas in this quesadilla, and, just as appealing, it can be made in less than 10 minutes.
¼ cup chévre cheese
¼ cup cream cheese
¼ cup sour cream
2 green onions, finely chopped
1 tablespoon snipped fresh dill
2 (10-inch burrito size) flour tortillas
4 ounces smoked salmon, thinly sliced
Olive oil for brushing
Stir together the chèvre cheese, cream cheese, sour cream, green onions, and dill in a small bowl. Evenly spread the mixture over one tortilla to within 1/2 inch of the edge. Cover with a layer of salmon. Place the other tortilla on top and press gently.
Heat a stovetop grill pan over high heat. Brush the top surface of the quesadilla with olive oil. Reduce the heat to medium-high; place the quesadilla, oiled-side down, on the pan. Grill for 2 minutes or until lightly browned. Brush the top with oil, flip the quesadilla, and grill for 2 more minutes or until lightly browned.
Cut the quesadilla into 4 wedges and serve warm.
YIELD: 4 servings
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.