Ingredients
- 1 cup cream cheese with chives
- 8 flour tortillas
- 8 ounces smoked salmon, coarsely chopped
- 1/4 teaspoon black pepper
Preparation
Spread the cream cheese evenly over 4 tortillas. Divide the salmon among the tortillas. Season with pepper. Top each portion with one tortilla, pressing gently. Heat a non-stick frying pan over medium heat and cook each quesadilla 2 minutes on each side.
Cut each quesadilla into six wedges. Serve 3 wedges per person, garnished with green salad leaves sprinkled with pesto, and of course a lemon wedge.
