Smoked-Salmon Quesadillas With Warm Tomatoes And Arugula
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
56
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
170 g
Cream Cheese (softened)1 tsp
Black Pepper2 tsps
Lemon Juice (fresh)3 tbsps
Extra-Virgin Olive OilDirections:
1
Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry
2
While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well
3
Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap)
4
Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down
5
Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat
6
Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices
7
Lightly brush avocado slices with lemon juice
8
Heat griddle over high heat until very hot, then reduce heat to moderate
9
Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute
10
Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm
11
Toast remaining quesadillas in same manner, using a second baking sheet
12
Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute
13
Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula
14
Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry
15
While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well
16
Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap)
17
Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down
18
Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat
19
Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices
20
Lightly brush avocado slices with lemon juice
21
Heat griddle over high heat until very hot, then reduce heat to moderate
22
Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute
23
Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm
24
Toast remaining quesadillas in same manner, using a second baking sheet
25
Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute
26
Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula