Hot-Smoked Salmon Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cotija is a salty aged Mexican cheese. Shredded Monterey Jack helps hold the quesadillas together. Ingredients:
3 tablespoons fresh lime juice, divided |
3/4 cup finely chopped red onion |
1/4 cup chopped fresh cilantro |
2/3 cup no-salt-added whole-kernel corn, drained |
1 jalapeño pepper, seeded and minced |
1 (15-ounce) can black beans, rinsed and drained |
1 (4.5-ounce) package hot-smoked salmon, flaked |
3/4 cup (3 ounces) shredded monterey jack cheese |
1/3 cup (1 1/2 ounces) grated cotija cheese |
6 (10-inch) flour tortillas |
cooking spray |
3/4 cup halved grape tomatoes |
1/2 cup diced peeled avocado |
1/4 cup reduced-fat sour cream |
1/8 teaspoon salt |
cilantro sprigs (optional) |
lime wedges (optional) |
Directions:
1. 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.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 1 quesadilla in pan; cook 4 minutes on each side or until golden. Remove and keep warm. Wipe skillet clean with paper towels. Repeat procedure with remaining cooking spray and quesadillas. Cut each quesadilla in half; cut each half into 3 wedges.
3. Combine remaining 1 tablespoon juice, tomatoes, avocado, sour cream, and salt; toss gently. Serve with quesadillas. Garnish with cilantro sprigs and lime wedges, if desired.
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