Smoked-Salmon Quesadillas with Warm Tomatoes and Rocket

Ingredients for Smoked-Salmon Quesadillas with Warm Tomatoes and Rocket

• 1 small red onion, thinly sliced crosswise

• 170g cream cheese, softened

• 170g soft mild goat cheese at room temperature

• 2 teaspoons finely chopped fresh chives

• 1/2 teaspoons finely grated fresh lemon zest

• 1/4 colher de chá de pimenta preta

• 12 (8-inch) flour tortillas (not low-fat)

• 450g sliced smoked salmon (preferably Nova)

• 1 firm-ripe California avocado

• 2 colheres de chá de suco de limão fresco

• 45ml de azeite de oliva extra-virgem

• 450g cherry tomatoes, halved lengthwise (2 2/3 cups)

• 4 cups loosely packed rocket leaves (2 to 3 bunches)

• a large (2-burner) cast-iron griddle

Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry.

While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well.

Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap). Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down. Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat.

Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices. Lightly brush avocado slices with lemon juice.

Heat griddle over high heat until very hot, then reduce heat to moderate. Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute. Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm. Toast remaining quesadillas in same manner, using a second baking sheet.

Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute.

Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and rocket.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.