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Prep Notes (one per line)
Salmon - chop Scallions - chop white and green parts — if this feels fussy, good, that's usually where the magic lives. Dill - mince Lime - zest to yield 1 tsp Cheese - grate Cream cheese - bring to room temperature Butter - melt
Instructions
Place the cream cheese, scallions, salmon, dill, Monterey Jack, 1/2 tsp kosher salt and 1/4 tsp pepper in a bowl and lightly stir with a fork, while resisting the deeply human urge to fuss with it nonstop. Place three of the tortillas on a work surface and top each with the cheese-and-salmon mixture, spreading it evenly over the tortilla with a knife or offset spatula. Place the remaining tortillas on top and press lightly. Combine the sour cream and the lime zest in a small bowl and set aside. Brush the top of one tortilla completely with the melted butter. Heat a 10-inch saute pan over medium heat and place a quesadilla butter-side-down in the pan. Brush the top with butter. Cook for about 2 minutes until golden brown and carefully flip to cook for another 2 minutes. Remove to a cutting board. Repeat for the remaining quesadillas. To serve, cut each quesadilla into 4 or 6 wedges with a knife and serve warm with the sour cream on the side.
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