Smoked-Salmon Quesadillas with Warm Tomatoes and Arugula

american fish leafy green tomato appetizer breakfast brunch lunch salmon avocado arugula summer tortillas gourmet pescatarian peanut free tree nut free soy free kosher

N/A

Makes 6 servings

Source

Ingredients

1 small red onion, thinly sliced crosswise

6 oz cream cheese, softened

6 oz soft mild goat cheese at room temperature

2 teaspoons finely chopped fresh chives

1/2 teaspoon finely grated fresh lemon zest

1/4 teaspoon black pepper

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

1 lb sliced smoked salmon (preferably Nova)

1 firm-ripe California avocado

2 teaspoons fresh lemon juice

3 tablespoons extra-virgin olive oil

1 lb cherry tomatoes, halved lengthwise (2 2/3 cups)

4 cups loosely packed arugula leaves (2 to 3 bunches)

a large (2-burner) cast-iron griddle

Method

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 arugula.