RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Lox & Cream Cheese Quesadilla - dairy
Makes 16 wedges 4 flour tortillas, 10-inch diameter 4 oz. whipped cream cheese 6 oz. thinly sliced lox 1 small red onion, thinly sliced, rings separated 3 Roma tomatoes, cut into 12 slices 2 tsp. drained capers (optional) butter and oil sour cream for garnish Place tortillas on a flat working surface. Spread a thin layer of whipped cream cheese on half of each tortilla. Divide lox evenly over cream cheese. Place onion rings and tomato slices over lox. Sprinkle each with about 1/2 tsp. capers, if desired. Fold empty side of tortilla over filled half. Heat equal mixture of butter and oil (about 1/2 Tbs.) on large griddle. Cook two at a time on both sides until golden brown. Cut each tortilla into 4 wedges and serve with dollop of sour cream. From: Betty Newman Jewish Bulletin of Northern California
