Swamperella (Salmon and Avocado) Quesadillas
Although marshy green looking, these salmon and avocado hors d'oeuvres are actually elegant and simple to make.
Servings: 40 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 64 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 4 mg |
| sodium | 107 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 2% |
| vit C | 2% |
| folate | 8% |
-
1 ripe avocado
1 cup (250 mL) goat cheese, softened
2 tsp (10 mL) lemon juice
Pinch each salt and pepper
1/4 cup (50 mL) minced green onion
8 large (10 inch/25 cm) spinach or plain tortillas
6 oz (175 g) smoked salmon, cut into strips
Preparation:
Grease 2 large rimless baking sheets; set aside.
Peel and pit avocado; place in bowl. Add cheese, lemon juice, salt and pepper; mash until smooth. Stir in green onion.
Using 2-1/2-inch (6 cm) round cutter, cut out rounds from tortillas. Thinly spread with cheese mixture. Top half of the rounds with salmon; sandwich with remaining rounds, cheese side down and pressing lightly. Arrange on prepared pans. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 2 hours.)
Bake in 425°F (220°C) oven, turning once, until crisp and golden, 8 to 10 minutes.
Peel and pit avocado; place in bowl. Add cheese, lemon juice, salt and pepper; mash until smooth. Stir in green onion.
Using 2-1/2-inch (6 cm) round cutter, cut out rounds from tortillas. Thinly spread with cheese mixture. Top half of the rounds with salmon; sandwich with remaining rounds, cheese side down and pressing lightly. Arrange on prepared pans. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 2 hours.)
Bake in 425°F (220°C) oven, turning once, until crisp and golden, 8 to 10 minutes.
Additional Information
- Tip: You can also make these using whole tortillas and cutting into wedges before baking.
Source
Canadian Living Magazine: November 2006
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