Hot-Smoked Salmon Quesadillas

Hot-Smoked Salmon Quesadillas
Photo by Jeff Kauck

Ingredients

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (4.5-ounce) package hot-smoked salmon, flaked
  • Lime wedges (optional)
  • ¼ cup reduced-fat sour cream
  • ½ cup diced peeled avocado
  • 6 (10-inch) flour tortillas
  • 1/3 cup (1 1/2 ounces) grated cotija cheese
  • + 10 more ingredients
    • ¼ cup chopped fresh cilantro
    • ¾ cup finely chopped red onion
    • Cilantro sprigs (optional)
    • 3 tablespoons fresh lime juice, divided
    • ¾ cup (3 ounces) shredded Monterey Jack cheese
    • ¾ cup halved grape tomatoes
    • Cooking spray
    • 2/3 cup no-salt-added whole-kernel corn, drained
    • 1/8 teaspoon salt
    • 1 jalapeño pepper, seeded and minced

Combine 2 tablespoons juice, onion, and next 5 ingredients (through salmon), stirring well. Combine cheeses. Divide half of cheese mixture evenly among 3 tortillas. Top each tortilla with about 1 1/3 cups bean mixture. Sprinkle evenly with remaining cheese. Top with remaining 3 tortillas. Heat a ...

View full recipe at My Recipes

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