There's a lot of flavor packed between the tortillas in this quesadilla, and, just as appealing, it can be made in less than 10 minutes.
¼ cup chévre cheese
¼ cup cream cheese
¼ cup sour cream
2 green onions, finely chopped
1 tablespoon snipped fresh dill
2 (10-inch burrito size) flour tortillas
4 ounces smoked salmon, thinly sliced
Olive oil for brushing
Stir together the chèvre cheese, cream cheese, sour cream, green onions, and dill in a small bowl. Evenly spread the mixture over one tortilla to within 1/2 inch of the edge. Cover with a layer of salmon. Place the other tortilla on top and press gently.
Heat a stovetop grill pan over high heat. Brush the top surface of the quesadilla with olive oil. Reduce the heat to medium-high; place the quesadilla, oiled-side down, on the pan. Grill for 2 minutes or until lightly browned. Brush the top with oil, flip the quesadilla, and grill for 2 more minutes or until lightly browned.
Cut the quesadilla into 4 wedges and serve warm.
YIELD: 4 servings