Salmon Quesadillas with Sun-Dried Tomatoes

• Cooking spray
• 8 flour or whole-wheat tortillas
• 2 cups shredded Mexican cheese blend or shredded Monterey Jack
• 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
• 1 teaspoon chili powder
• 1/2 cup sliced pickled jalapeno peppers
• 2 Hass avocados, pitted and flesh removed from skin
• 1/2 cup drained oil-packed sun-dried tomatoes
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro leaves
• Salt
• Freshly ground black pepper

1. Coat a large griddle with cooking spray and preheat to medium-high.
2. Arrange 4 tortillas on a flat surface.
3. Top each tortilla with 1/2 cup cheese.
4. Toss salmon with chili powder and place on top of cheese.
5. Top with sliced jalapeno peppers and a second tortilla.
6. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
7. In a blender, combine avocado, sun-dried tomatoes and lime juice.
8. Process until smooth.
9. Transfer to a bowl, fold in cilantro and season with salt and pepper.
10. Serve quesadillas with guacamole on the side.

cooking spray, flour, cheese, salmon, chili powder, jalapeno peppers, avocados, drained oil, lime juice, cilantro, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/robin-miller/salmon-quesadillas-with-sun-dried-tomatoes-recipe.html (may not work)