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 Dejon Delights 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 sliced Dejon Delights 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.
