smoked salmon quesadillas
• 4 flour tortillas
• 1/4 lb. goat cheese
• 1/4 c sour cream
• 1/2 c diced, seeded tomatoes
• 2 t capers (drained)
• 1 1/2 t snipped fresh chives
• 1 1/2 teaspoon finely grated lemon zest
• freshly ground black pepper
• 1/4 lb. smoked salmon
place two tortillas on a work surface and sprinkle them evenly with half of the cheese. slather 1 t of the sour cream over each. scatter the tomatoes, capers, chives, lemon zest and pepper evenly over each. arrange the salmon over top. cover with remaining cheese and sour cream. place a second tortilla over each and press down with the palm of your hand.
heat a non-stick skillet over medium heat. using a spatula, cook each side about 3-4 minutes, until cheese melts. cut each quesadilla into quarters. serve hot with a bowl of pico de gallo.
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