A signature starter from Vincent Guerithault on
Camelback in Phoenix,Arizona.
Makes 4 first course servings
Additional chopped fresh dill fresh dill sprigs
Blend goat cheese, grated fresh horseradish, sour
cream and chopped fresh dill in medium bowl. Season
cheese mixture to taste with salt and pepper. Heat
heavy large skillet over medium high heat. Add 1
tortilla to skillet and cook until brown spots appear,
about 1 minutes per side. Transfer to work surface.
Spread 1 tbsp cheese mixture over tortilla. Top with
1/4 of smoked salmon and sprinkle with additional
chopped dill. Repeat with remaining tortillas, cheese
mixture, smoked salmon and dill. Cut quesadillas into
wedges. Garnish with dill sprigs and serve,passing
remaining cheese mixture separately.
