Smoked Salmon Quesadillas With Mexican Guacamole and Jicama-Grapefruit Salsa
Crystal Cruise Recipe
Servings: 4
Ingredients
For the quesadillas:
- 8 10-inch flour tortillas
- 8 oz smoked salmon
- 1 cup cream cheese, whipped
- 2 cups Monterey Jack cheese, shredded
- 2 tbsp chives, finely sliced
- 1 tbsp olive oil
- 2 cups mesclun lettuce
- 2 tbsp sour cream
For the salsa:
- 2 ruby red grapefruit segments (reserve juice)
- 1 medium jicama root peeled and diced (or substitute water chestnuts, radish or a crisp white turnip)
- 1 tbsp Dijon mustard
- 3 tbsp lime juice
- 1 small red onion minced
- 1 Serrano chile minced
- 2 tbsp fresh cilantro roughly chopped
- 2 tbsp fresh mint finely sliced
- 1 tbsp olive oil
- 1 pinch ground cumin
Instructions
- Make the salsa first; combine all ingredients, including grapefruit juice.
- Let sit for at least 20 minutes, then taste and adjust the seasoning if necessary.
- To prepare the quesadillas, spread one tortilla with cream cheese; sprinkle with chives and add a layer of smoked salmon.
- Add shredded Monterey Jack and season with some cracked pepper. Top off with second tortilla round.
- Repeat three more times to create four quesadillas.
- Heat a nonstick skillet, large enough to fit a quesadilla, and lightly grease with some olive oil.
- Place tortilla in pan, and fry slowly until cheese is melted and tortilla is crisp and lightly golden.
- Repeat for remaining quesadillas.
- Serve quesadillas with salsa and guacamole on the side.