Adapted from Complete Seasons Cookbook
1/2 lb. smoked salmon (not lox!)
1/2 c. Mexican shredded cheese (mixture of pepperjack and cheddar)
4 flour tortillas
1 c. fresh corn kernels (from about 2-3 cobs)
1/4 c. diced green bell pepper
1/4 c. lime juice
1 tbsp pomegranate molasses (optional)
handful cilantro leaves, chopped finely
Sour cream (or yogurt)
1. To prepare the corn salsa, cut kernels off the cob. Bring water in a 3 qt saucepan to a boil, cook kernels for 1 min, then drain. Put kernels into a bowl and mix in remaining ingredients. Let stand while making the quesadillas.
2. Heat a saute pan large enough to fit the tortillas over medium heat. Put one tortilla in the pan, then layer on the cheese and chunks of smoked salmon. Layer some more cheese on top of the salmon. Let sit until cheese begins to melt around the edges. Top with second tortilla, and let cook for 1 more minutes, until cheese closer to center begins to melt. Carefully flip the quesadilla over and brown on other side for 1-2 minutes.
3. Slide onto plate and cut into wedges using a pizza cutter. Repeat step 2 with second set of tortillas and more cheese and salmon.
4. Serve with some corn salsa and a dollop of sour cream.
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