August 16th, 2011
Omega-3 goodness.
Ingredients
- 2 cups canned salmon
- 2 cups shredded cheese
- 3 avocados
- 2 medium tomatoes, chopped
- 1 tbsp lime juice
- 4 10″ tortillas
- salt and pepper to taste
- salsa and sour cream (for serving)
Instructions
- To make guacomole, mash avocados in bowl. Add chopped tomatoes, lime juice, salt and pepper. Set aside.
- In non-stick pan, add butter and heat over medium high heat. When butter has melted, place tortilla in pan and add cheese, smoked salmon, guacomole, followed by another layer of cheese. Top with second tortilla and flip. Cook for about 1 minute or until cheese melts.
- Repeat.
- Serve warm with salsa and sour cream.
Yields 4 servings.
Tags: avocado, cheese, guacomole, quesadilla, salmon
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January 4th, 2011
The sundried tomatoes blend nicely and add texture to the topping. For a fun variation, try cheddar cheese.
Ingredients
- 6 roma tomatoes, chopped
- 1/2 cup sliced sundried tomatoes, packed in oil
- 3 cloves of garlic, minced
- 1 tbsp fresh basil, chopped
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- black pepper, pinch
- salt, pinch
- 2 cups shredded cheese
- 1 french baguette, cut into 1/2 inch slices
Instructions
- Preheat oven to 400 F. In bowl, combine all except last two ingredients. Mix and refridgerate for 10 minutes.
- Meanwhile, lightly butter each slice of bread (to keep it moist during baking), and toast in oven for about 5 minutes or until golden brown.
- Spoon mixture onto toasted slices and top with cheese.
- Bake for another 5 minutes or until cheese is melted. Serve.
Tags: appetizer, basil, bruschetta, cheese, tomatoes
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