Smoked salmon and marscapone quesadillas recipe

Smoked-Salmon and Marscapone Quesadillas recipe

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Ingredients

6 ounces marscapone, softened to room temperature

2 Tablespoons chopped fresh dill, plus 2 teaspoons for garnish

1 Tablespoon fresh lemon juice

Six 8-inch flour tortillas (white or whole wheat)

12 ounces smoked salmon

Salt and pepper

3 scallions, chopped (green parts only)

1 lemon, thinly sliced into rounds

Instructions:

In a bowl, combine the marscapone cheese, 2 Tablespoons of the dill, salt and pepper to taste, and lemon juice. Beat with electric mixer until smooth and well blended. Set aside. In a 10-inch non-stick skillet, warm each tortilla over low heat until lightly browned on each side. Set aside on a cookie sheet.

For each quesadilla:Spread about 2 Tablespoons of the marscapone mixture evenly on a tortilla, covering to the edges. Arrange 2 ounces of the sliced smoked salmon over the cheese, covering to the edges. Repeat with the remaining tortillas. Sprinkle with the reserved 2 teaspoons of chopped dill. Cut each tortilla into 6 wedges. Use 4 wedges per serving. Garnish with lemon slices and sprinkle with scallions.