Smoked Salmon Quesadillas

Go-to Dinners Ina Garten

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the cream cheese, scallions, salmon, dill, Monterey Jack, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl and lightly mix with a fork.

Step 2

Place three of the tortillas on a work surface and top each with the cheese-and-salmon mixture, spreading it evenly over the entire tortilla with a knife or offset spatula. Place the remaining tortillas on top and press lightly. Combine the sour cream and lime zest in a small bowl and set aside.

Step 3

Brush the top of one tortilla completely with the melted butter. Heat a 10-inch sauté pan over medium heat and place the quesadilla, butter side down, in the sauté pan. Brush the top with butter. Cook for about 2 minutes, until golden brown and blistered. Carefully flip the quesadilla and cook for another 2 minutes. Remove to a cutting board. Repeat for the remaining quesadillas.

Step 4

To serve, cut each quesadilla in 4 to 6 wedges with a big knife and serve warm with the sour cream and salmon roe, if using, on the side.

Step 5

The quesadillas can be assembled ahead and refrigerated for a few hours. Fry them before serving.