Product Used: Salads of the Sea® Smoked Salmon Dip
8 flour tortillas
2 packages (7 oz) Salads of the Sea® Smoked Salmon Dip
6 oz smoked salmon, sliced thin
½ cup red onions, chopped fine
¼ cup hard boiled egg, chopped fine
¼ cup capers
Heat prepared griddle or flat pan over medium heat. Cooking two at a time, place flour tortilla in pan, turning once after one minute. Spread each heated tortilla with Smoked Salmon Dip.
Place sliced salmon on one half of each tortilla and top with onions, chopped egg and capers. Fold each tortilla in half and remove from pan. Keep warm in oven while completing the rest of the quesadillas. Cut each folded tortilla into thirds and serve.