Ingredients

  • ½ large onion thinly sliced
  • 1 tablespoon butter, unsalted
  • 2 cups masa harina 10 flour tortillas
  • 1 ½ cups water
  • 1 lb. cheese, brie cut in 1/4" strips
  • 225 grams smoked salmon thinly sliced
  • 4 tablespoons butter, unsalted melted
  • 4 tablespoons vegetable oil
  • Jícama Salad
  • 1 cup Jicama julienned
  • 2 oranges sectioned
  • 5 tablespoons cilantro chopped

Directions

1. Sauté onion until soft.
2. Make flour tortillas. Keep warm.
3. Place a few strips of cheese on half of each tortilla. Add several onion slices and salmon. Fold tortillas in half and brush with melted butter and oil mixture.
4. Preheat oven to 200*F/95*C/GM1/2. Heat a skillet over medium heat and brown quesadillas on both sides. Place on a cookie sheet in oven to keep warm while browning remaining quesadillas.
5. Cut each into 3 triangular wedges and serve with Jícama salad.
6. Quesadillas can be refrigerated for a day, covered, after being filled. Bring to room temperature before brushing with oils and grilling.

Notes
Serving Ideas:Original serves 5 or 15 servings for appetizers.


Categories
Fish, hotBreakfast ideas, main courseAppetizer
Keywords
Fish, main courseAppetizer, hotBreakfast ideas
MacGourmet downloadSmoked Salmon and Brie Quesadillas. To import, drag image to your MacGourmet recipe box.