Quesadillas with Smoked Salmon Filling

In a small baking bowl, stir together fresh goat cheese and heavy cream cheese until smooth. Spread the cream in batches on one half of the tortillas.

Spread the chili and bell pepper strips evenly on top. Top with the avocado slices and sprinkle with the scallions. Spread the salmon strips evenly on top. Fold each other tortilla half over the top and press the edges firmly together.

Heat a coated frying pan over medium heat, brown the folded tortillas in it until the cheese melts. Turn and brown the other side as well.

Cut the quesadillas into four pieces each and bring to the table on the spot.

Is typical of modern Southwest cuisine. Fresh goat and heavy cream cheeses mixed with roasted chilies and smoked salmon make a delicious filling. The Aztecs attributed a sexually stimulating effect to chilies, the “culinary gold” of the New World. So you should consider where and to whom you serve these quesadillas.

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