Stir together sour cream or light sour cream, horseradish, lime peel, habanero sauce or other bottled hot pepper sauce, salt, and pepper. Cover and chill.

Spread a scant 2 tablespoons of the goat cheese over each tortilla. Arrange some of the smoked fish, red onion, and sweet pepper on half of each tortilla. Sprinkle with pepper. Fold each tortilla in half over the filling, pressing gently.

Cook one or two quesadillas at a time in a lightly greased hot 10-inch skillet or on a griddle for 3 to 4 minutes or until tortillas are lightly golden and crisp, turning once. Remove quesadillas from skillet; place on a cookie sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas.

To serve, cut each quesadilla into four wedges with a sharp knife. Dollop with horseradish sauce. Garnish with cherry tomato wedges and cilantro, if desired. Makes 10 servings.

Refrigerate horseradish cream, covered, up to 3 days.