Grilled Salmon Quesadillas With Cucumber Salsa

• 1 (3/4-inch-thick) salmon fillet (about 8 ounces)
• 8 (6-inch) flour tortillas
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/2 cup (2 ounces) goat cheese, crumbled
• 2 fresh jalapeno peppers, seeded and thinly sliced
• Garnish: fresh cilantro sprigs

1. Grill salmon, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 5 minutes on each side, until fish flakes with fork. Cool; and flake.
2. Spoon salmon evenly over 4 tortillas; top evenly with cheeses and pepper slices, cover with remaining tortillas.
3. Cook tortillas in a large nonstick skillet over high heat 1 minute on each side or until tortillas are lightly browned and cheese melts. Cut each into 4 triangles, and top with Cucumber Salsa and fresh cilantro sprigs, if desired.

salmon fillet, flour tortillas, shredded monterey jack cheese, goat cheese, fresh jalapeufo peppers, fresh cilantro

Taken from www.myrecipes.com/recipe/grilled-salmon-quesadillas-with-cucumber-salsa (may not work)