Makes 8 servings. Difficulty
8 corn tortillas 1 cup monterey jack cheese, grated 1 cup cheddar cheese, grated 2 large shallots, chopped 4 ounces smoked salmon 3 Tablespoons fresh dill, chopped 1/2 cup sour cream Salt and freshly ground black pepper 2-3 Tablespoons canola oil
Laying 4 tortillas on a work surface, top each with 1/4 cup jack cheese and 1/4 cup cheddar cheese. Divide shallots and smoked salmon evenly among the tortillas and sprinkle each with about a scant teaspoon fresh dill. Cover with remaining 4 tortillas.
In a small bowl, combine sour cream and remaining 2 tablespoons fresh dill. Season to taste with salt and freshly ground black pepper.
Heat canola oil over medium-high heat. Add one quesadilla at a time and fry until browned on bottom. Flip and continue to fry until cheese is melted and 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.