It was one of those awful, painful days…
Work had been ridiculous, one crisis after another. FABULOUS!
Late picking up the kids, my greeting consisted of whiny, shrieking complaints. EXCELLENT!
“What are we having for dinner?” Great question! I reflected on the fact that my fridge at that point had more condiments in it than real food. AWESOME!
Lately, I had just been sending my older children into the grocery store with a list of a few items. Loved living in a small town, but sometimes getting through the store on a busy evening turned into a marathon meet and greet. That night was different, I wanted to leave my grumpy gremlins in the truck to fight it out while I went in and did a quick CRAVING shop. Do you ever do that…just go in and let ingredients speak to you? Mebbe I’m crazy, but I love doing that.
Requirements: minimal prep, quick cooking time, deeeeelisciously decadent and pair well with the giant glass of red wine I was going to need.
First sense assaulted upon my entry to the store…scent! Fresh basil. Okay, now we’re talking. What goes with basil? Why tomatoes, check! And some kinda cheese…oooh look there’s a wheel of brie. Yes, I believe that’ll work. So what am I making? Saw some whole wheat wraps and thought, the kids will eat it if I call it quesadillas. Went back to pick up some sour cream and passed by the smoked salmon…mmmm…that is it! Got home, started putting them together and realized I needed something ‘saucy’ to pull it all together. Checked out the ‘condiment fridge’ and there he was in all his luscious greeny goodness …a big jar of pesto!
SO here you go, my quick and easy ‘craving’ recipe for smoked salmon quesadillas with pesto, it’s a family go to recipe now.
Yeild: 7 large Quesadillas
- 1 package Demsters Ancient Grains Tortillas
- 2 cups fresh basil leaves
- 1 cup pesto ( my fave right now is Italissima Pesto alla genovese)
- 3-4 tomatoes, sliced as thinly as possible
- med wheel of soft brie
- 400 grams of thinly sliced smoked salmon (lox)
- Preheat a large griddle to 350°, lightly brush with olive oil
- Place two tortillas on griddle, spread pesto lightly on each, add brie, basil, salmon & tomatoes as desired
- Let cook until tortillas have shrunk & are slightly browned, about 6-8 minutes
- Place a little more brie on top, especially around outside edges
- Take two more tortillas, lightly spread pesto on each
- Place face down on quesadillas on grill, press lightly with spatula, then flip over
- Cook another 6-8 minutes
- Transfer to cutting board, slice into four pieces
- Serve with sour cream, extra pesto and a green salad if you so desire!
Pairs well with: Red Rooster Pinot Noir
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire