-From November 2009 Member Spotlight – Tony Parker CEC, AAC, ACE Ingredients:
  • 10 oz. Kippered Salmon (chopped)
  • 6 oz. Lox
  • 1 Lemon (juiced)
  • 1 pkg. Rondele cheese (Garlic Herb)
  • 1 bunch Green onions (chopped)
  • 2 oz. (shredded) pepperjack cheese
  • To taste Cayenne pepper
  • Spreadable Consitency Sour Cream
  1. Spread mixture onto half of a flour tortilla. Fold over to cover spread.  Lightly brown in a sauté pan both sides and finish in a hot oven until mixture is heated throughout.
  2. Cut quesadilla into equal wedges and arrange on a plate.
  3. Garnish with a pesto sour cream mixture that you thinned out to a consistency condusive to decorating with a squeeze bottle.
  4. Top with finely chopped green onions and Tomatoes.
Yield: Approximately 6 servings