Preheat waffle iron to the highest setting. Alternatively, you can do the quesadillas on the stove top.
Place brie and cheddar on half of the Mission flour tortilla. Leave half of the tortilla uncovered.
Place smoked salmon slices on top of the cheese followed by thinly sliced red onion.
Fold tortillas in half to make the quesadilla.
Place quesadillas on a preheated waffle iron, close lid and allow to cook for 3-4 minutes depending upon your waffle maker.
Carefully remove the quesadillas from the waffle maker to a platter for serving.
To make the salsa – in a mixing bowl add tomato, peach, mango, onion, cilantro and lime juice. Season with sea salt to taste. * If you like heat feel free to add some diced jalapeño or hot sauce.
Make guacamole by mashing avocado with a potato masher or fork until you have the desired texture. Add the diced tomato, cilantro, and lime juice. Season with sea salt to taste. *If you like heat feel free to add some diced jalapeño.
Mix sour cream, heavy cream, sea salt and lime juice together in a small bowl to make the crema. Allow it to sit unrefrigerated for 2-3 hours. Cover and refrigerate until needed.
Serve quesadillas while hot with guacamole, salsa and crema.