Smoked Salmon and Onion Chutney Quesadilla

ingredients

• 12 - 6 inch diameter flour tortillas
• 3/4 cup Monterey Jack, shredded
• 3/4 cup white cheddar cheese, grated
• 6 tablespoons Stonewall Kitchen Major Grey's Chutney
• 4 oz. smoked salmon, chopped
• Salt and pepper to taste
• Garnish: Sour Cream

directions

1. Preheat oven to 425 degrees F.
2. Lay out tortillas and evenly spread 1/2 Tbsp of Stonewall Kitchen Major Grey’s Chutney or Sun-dried Tomato and Olive Relish on the bottom half of each tortilla.
3. Evenly divide the remaining ingredients over the chutney. Season with salt and pepper and fold over top of tortilla. Bake on a sheet pan for about 8-10 minutes or until cheese has started to melt.
4. Remove from oven and let stand for 1-2 minutes, so that the filling stays inside the tortilla. Cut each quesadilla into 3 wedges. Serve with a dollop of sour cream.