1 cup cream cheese with chives 8 flour tortillas 8 ounces smoked salmon, coarsely chopped "KOSHER" ¼ teaspoon black pepper
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.