Hot-Smoked Salmon Quesadillas

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