8 6-inch flour tortillas
4 tablespoons vegetable oil
Filling
12 oz smoked salmon, sliced
12 oz Brie, sliced thinly
1 Granny Smith apple, cored and thinly sliced
Chipotle Creme Fraiche
4 oz crème fraiche
1 oz pureed chipotle, preferably La Morena brand
Lay 4 of the 8 tortillas on a flat surface. Place a single layer of the smoked Salmon, Brie and apple onto each tortilla. Cover each with another tortilla, forming a sandwich. Then cook each tortilla, according to the directions above.
To cook the quesadillas
Heat 1 tablespoon of oil in a nonstick sauté pan on medium heat for 2 minutes, or until the oil ‘shimmers’. Place a quesadilla gently into the pan. When it has browned on one side, gently flip with a spatula. By the time the other side is brown, the quesadilla will be heated through and the cheese will have begun to melt around the edges.
Chipotle Creme Fraiche
Combine the crème fraiche and the chipotle and spoon into a squeeze bottle. When you’re ready to serve the Smoked Salmon Quesadillas, ‘paint’ the top of each with the Chipotle Crème Fraiche.
Posted: 9/13/2009 4:36:55 PM