| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
Mexican |
Seafood, Appetizers, Cheese/eggs, Mexican |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Soft fresh goat cheese (montrachet) |
| 2 |
tb |
Grated fresh horseradish or 1 tbsp prepared horseradish 2 tbsp sour |
|
|
Cream |
| 2 |
ts |
Chopped fresh dill |
| 8 |
|
Inch flour tortillas |
| 4 |
oz |
Thinly sliced smoked salmon |
INSTRUCTIONS
A signature starter from Vincent Guerithault on Camelback in
Phoenix,Arizona.
Makes 4 first course servings
Additional chopped fresh dill fresh dill sprigs
Blend goat cheese, grated fresh horseradish, sour cream and chopped fresh
dill in medium bowl. Season cheese mixture to taste with salt and pepper.
Heat heavy large skillet over medium high heat. Add 1 tortilla to skillet
and cook until brown spots appear, about 1 minutes per side. Transfer to
work surface. Spread 1 tbsp cheese mixture over tortilla. Top with 1/4 of
smoked salmon and sprinkle with additional chopped dill. Repeat with
remaining tortillas, cheese mixture, smoked salmon and dill. Cut
quesadillas into wedges. Garnish with dill sprigs and serve,passing
remaining cheese mixture separately.
Origin: Favorite Restaurant Recipes, by Bon Appetit. Shared by: Sharon
Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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