- 6
ounces low-fat cream cheese, softened to room temperature
- 2
Tablespoons chopped fresh dill, plus 2 teaspoons for garnish
- 1
Tablespoon fresh lemon juice
- Six
8-inch flour tortillas (white or whole wheat)
- 12
ounces smoked salmon
- Salt
and pepper
- 3
scallions, chopped (green parts only)
- 1
lemon, thinly sliced into rounds
In
the bowl of an electric mixer, combine the cream cheese, 2 Tablespoons
of the dill, salt and pepper to taste, and lemon juice. Beat
until smooth and well blended. Set aside. In a 10-inch non-stick
skillet, warm each tortilla over low heat until lightly browned
on each side. Set aside on a cookie sheet.
For
each quesadilla: Spread about 2 Tablespoons of the cream
cheese mixture evenly on a tortilla, covering to the edges.
Arrange 2 ounces of the sliced smoked salmon over the cheese,
covering to the edges. Repeat with the remaining tortillas.
Sprinkle with the reserved 2 teaspoons of chopped dill. Cut
each tortilla into 6 wedges. Use 4 wedges per serving. Garnish
with lemon slices and sprinkle with scallions.
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