Makes 4 main course servings. Difficulty
8 corn tortillas 1 cup Monterey Jack cheese, grated 1 cup cheddar cheese, grated 2 large shallots, chopped 4 oz. smoked salmon 3 Tablespoons fresh dill, chopped 1/2 cup sour cream Salt and freshly ground black pepper 2-3 Tablespoons canola oil
Lay 4 tortilla's on a work surface. Top each with 1/4 cup jack cheese and 1/4 cup cheddar cheese. Divide the shallots and smoked salmon evenly among the tortillas and sprinkle each with about a scant teaspoon of fresh dill. Lay the remaining 4 tortilla's on top.
In a small bowl, combine the sour cream and remaining 2 Tablespoons of fresh dill. Season to taste with salt and freshly ground black pepper.
Heat the canola oil over medium-high heat. Add one quesadilla at a time and fry until browned on the bottom. Flip and continue to fry until the cheese is melted and the bottom is nicely browned. Transfer to a cutting board and cut into fourths. Repeat process with remaining quesadillas. Serve with dill sour cream and garnish with a small sprig of dill.