SMOKED-SALMON QUESADILLAS WITH WARM TOMATOES AND ARUGULA
Categories Fish Leafy Green Tomato Appetizer Breakfast Brunch Lunch Salmon Avocado Arugula Summer Tortillas Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry.
- While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well.
- Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap). Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down. Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat.
- Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices. Lightly brush avocado slices with lemon juice.
- Heat griddle over high heat until very hot, then reduce heat to moderate. Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute. Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm. Toast remaining quesadillas in same manner, using a second baking sheet.
- Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute.
- Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula.
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Gemini Zues
[email protected]These quesadillas were a bit too heavy for me, but they were still tasty.
Lila Hossam
[email protected]I had some trouble flipping the quesadillas without them falling apart, but they still tasted great.
Madison Wagemann
[email protected]These quesadillas were a bit too spicy for me, but my husband loved them.
Design House
[email protected]I loved the combination of flavors in these quesadillas. The smokiness of the salmon paired perfectly with the creaminess of the avocado and the freshness of the tomatoes and arugula.
MRRafiul islam
[email protected]These quesadillas were delicious! I will definitely be making them again.
Jakariya Alamin
[email protected]Overall, I thought these quesadillas were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
Kaweesi Alex
[email protected]These quesadillas were a bit too greasy for me, but they were still tasty.
Fredrick King
[email protected]I had some trouble getting the quesadillas to stay closed, but they still tasted great.
Jabbar tanoli
[email protected]These quesadillas were a little too smoky for my taste, but my husband loved them.
Serious Times
[email protected]I'm not a big fan of smoked salmon, but I really enjoyed these quesadillas. The avocado and tomatoes really helped to balance out the smokiness of the salmon.
Ibenyenwa oge Cordelia
[email protected]These quesadillas are so easy to make and they're so delicious. I will definitely be making them again.
killa max
[email protected]I made these quesadillas for a party and they were a huge hit! Everyone loved them.
Princess Honour
[email protected]These quesadillas are so good! I love the combination of smoked salmon and avocado.
Phyo Pyae Sone
[email protected]I've made these quesadillas a few times now and they're always a crowd-pleaser. They're easy to make and they're always delicious.
Chioma Obiajunwa
[email protected]These smoked salmon quesadillas were a hit! The combination of flavors and textures was perfect. The smokiness of the salmon paired well with the creamy avocado and the freshness of the tomatoes and arugula. The quesadillas were also perfectly crispy