40ºF

Daytime Kitchen: Smoked Trout Quesadilla

With Blue Ridge Mountain Catering

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ROANOKE – Chef Randall Spencer is in the Daytime Kitchen making smoked trout quesadillas!

Here's the recipe:

Smoked Trout Quesadillas

8 oz. Sour Cream
4 tsp. Grated, Fresh Horseradish
2 tsp. Finely shredded, lime peel
1/2 tsp. Habanera(o) Hot Sauce
1/2 tsp. Smoked Sea Salt
1/2 tsp. Fresh Ground Pepper
5 oz Goat Cheese
4- 8 in Flour Tortillas
12oz Smoked Trout
1/4 c. Chopped, Red Onion
1/4 c. Chopped, Roasted Red Pepper
1/4 tsp. Freshly Ground Black Pepper
Cherry Tomato Wedges
Fresh Cilantro

Directions:
· Stir together sour cream, horseradish, lime peel, hot sauce, salt &
pepper. Cover and chill.
· Spread 2 Tbsp of the goat cheese over each tortilla. Arrange some
of the smoked trout, red onion, and roasted pepper on half of each
tortilla. Sprinkle with fresh ground pepper. Fold each tortilla in half
over the filling, pressing gently.
· Cook one or two quesadillas at a time in a lightly greased skillet or
on a griddle for 3-4 minutes or until tortillas are lightly golden and
crisp, turning once. Remove from skillet; place on cookie sheet.
Keep warm in a 300* oven. Repeat with remaining quesadillas.
· To serve, cut each quesadilla into four wedges. Dollop with
horseradish sauce. Garnish with cherry tomatoes wedges & cilantro