pretty in pink

Today I am sharing another Southwestern-inspired recipe from my friend and mentor, Barbara Fenzl of Les Gourmettes Cooking School. I helped Barb teach a couples’ class earlier in the week and this was just one of the six delectable dishes the class made. If you’re looking for something special for you and your sweetheart on Valentine’s Day, these quesadillas will fit the bill. Enjoy them before you head out to a romantic dinner, or make them together and then sit down, relax, and enjoy them with the champagne. Avec amour (with love) xoxo

Here is a picture of the roasting of the two peppers used. A poblano has a much thinner skin than a bell pepper, so watch it more closely and turn it more often, it will roast more than twice as fast as the bell. These two peppers began roasting at the exact same time, but as you can clearly see, the poblano is ready to be covered with plastic wrap to steam, and the yellow bell still has a ways to go.

Smoked Salmon Quesadillas

2 ounces (1/4 cup) chèvre goat cheese
2 ounces (1/4 cup) cream cheese, room temperature
Four 8-inch whole-wheat tortillas
1 poblano pepper, roasted, peeled, seeded, and cut into thin strips
1 red, yellow, or orange bell pepper, roasted, peeled, seeded, and cut into thin strips
1 avocado, peeled, pitted, and cut into thin slices
1/4 cup finely chopped shallots
2 ounces smoked salmon, cut into thin strips

In a small bowl, mix together chèvre and cream cheese until smooth and well blended. Divide the mixture evenly between the four tortillas and spread evenly over each tortilla.

layering peppers, avocado, and shallots, and finally the salmon