Creamy Cilantro Sauce:
-2 cups lightly packed fresh cilantro leaves
-1/4 cup sour cream
-1 tablespoon fresh limejuice
Smoked Trout Quesadillas
-1 fillet (4 ounces) smoked trout
-6 flour tortillas, 8 inches wide
-2 cups Kerrygold Blarney Castle Cheese, shredded
-1/2 Granny Smith apple, thinly sliced
-1/3 cup finely chopped green onions
To make Cilantro Sauce: In blender, whirl cilantro, sour cream, and limejuice until smooth. Scrape into a small bowl and season with salt.
To make Quesadillas: Flake trout into a small bowl; discard skin. Remove any small bones from trout.
Lay tortillas on an 11-by 17-inch baking sheet. On half of each tortilla, layer ingredients in this order; about 2 tablespoons cheese, 1/6 of the trout, 1/6 of the apple, 1/6 of the green onion, and about 2 more tablespoons of cheese. Fold tortillas in half to cover filling and press down firmly. Broil about 6 inches from heat, turning baking sheet as needed to cook evenly, until tortillas are lightly browned, 1 to 2 minutes. Watch carefully. With a wide spatula, turn tortillas over and broil until second side is lightly browned, 1 to 2 minutes longer. Cut quesadillas into triangular wedges and serve with cilantro sauce or with prepared salsa.
Makes 6 servings.