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Print this Recipe    Salmon Quesadilla

Smoked Salmon and Apple Quesadillas

8 ounce thinly sliced smoked salmon, julienned
1 granny smith apple, cored and julienned
8 ounce Monterey Jack cheese, grated
14 cup Asiago Cheese
1 tablespoon chopped dill or tarragon
3 tablespoon finely diced red onion
1 teaspoon lime juice (about 12 lime)
4 flour tortillas, room temperature
2 tablespoon unsalted butter, melted
Horseradish Crema

Combine the salmon, apple, cheeses, dill or tarragon, onion, and
lime juice in a large bowl, mixing well.

Spread 14 of the mixture over half of each tortilla and fold over.
Heat a large nonstick pan.

Brush each tortilla with melted butter, cook at medium heat for
3 or 4 minutes on each side or until golden brown.

Cut each quesadilla into 3 triangles and serve with Horseradish Creme.


Horseradish Creme

2 tablespoon prepared horseradish
2 tablespoon chopped chives
12 cup sour cream
12 cup mayonnaise
3 tablespoon heavy cream
1 tablespoon fresh lemon juice
1 teaspoon salt

In a mixing bowl, whisk all the ingredients together.

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