for creamy chipotle cilantro sauce---
1/4 cup finely minced cilantro (1 small bunch)
1/2 cup real mayonnaise (not Miracle Whip)
1/2 lemon, juiced
2 tsp Tabasco Chipotle hot sauce
pinch of sea salt
8 flour tortillas
1/2 lb smoked salmon, thinly sliced
8 oz pepperjack cheese
In a small bowl (or a food processor if you wish), mix together the finely minced cilantro, mayonnaise, lemon juice, Tabasco Chipotle sauce and sea salt to taste. Set sauce aside.
Heat a large skillet over medium high heat. Assemble quesadillas by scattering thin slices of smoked salmon on one tortilla then topping with pepperjack cheese. Place other tortilla on top and place quesadilla in skillet. Cook for about four minutes per side, until toasty and cheese melts.
Repeat with other tortillas, salmon and cheese. Let quesadillas cool slightly before slicing each into four pieces and serving with spicy chipotle cilantro cream.