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Ingredients:


1 cup cream cheese with chives
8 flour tortillas
8 ounces smoked salmon, coarsely chopped "KOSHER"
ΒΌ teaspoon black pepper


Directions:


1. Spread the cream cheese evenly over 4 flour tortillas.
2. Divide the salmon among the tortillas.
3. Season with pepper.
4. Top each portion with one tortilla, pressing gently.
5. Heat a non-stick frying pan over medium heat.
6. Cook each quesadilla 2 minutes on each side.
7. Cut each quesadilla into six wedges.
8. Serve 3 wedges per person.
9. Garnish with green salad leaves sprinkled with pesto, and of course a lemon wedge.



Source: Apostolos

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