Combine two classics (a lox bagel and a quesadilla) into one fabulous dish (a smoked salmon quesadilla), and the result is playful, inventive, and both like and unlike anything you've tried before. That's the beauty of El Nosh, a food truck serving up Jewish-Latin food like this clever take on a gooey, cheese-filled quesadilla. Watch the video to see how El Nosh chefs Roberto Treviño and Eric Greenspan make this enticing nibble, and then print out the recipe.
1/2 a red onion, julienned
1/2 a cucumber, thinly sliced
1 teaspoon capers, coarsely chopped
2 tablespoons cilantro, chopped
Juice of half a lemon
2 (12-inch) flour tortillas
3 ounces whipped cream cheese
3 ounces sliced smoked salmon
2 tablespoons unsalted butter
- In a small bowl, mix together the onion, cucumber, capers, cilantro, and lemon juice. Season to taste with salt. Let sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Spread the cream cheese on one tortilla. Cover with slices of smoked salmon. Top with the second tortilla. Melt the butter in a skillet set over medium heat. Fry both sides of the quesadilla until golden brown and crisp. Cut into eighths. Serve immediately with the cucumber-onion salad.
- Breakfast/Brunch, Other
- 1 serving