Salmon Quesadilla

• 2 salmon filets approx. 5 inches
• 4 flour tortilla medium
• 1/2 cup habanero sauce Mango Ginger, Brand = Fischer & Weiser
• 6 ounces Chobani Yogurt plain
• 4 slices pepper jack cheese
• 1/2 cup corn roasted
• 1/2 cup roasted bell peppers
• 1 package mixed greens
• 1/2 package goat cheese crumbles
• 2 apricots pitted and sliced
• 2 limes

1. Pan dry the salmon filets with 1 tbsp of olive oil and 2 tbsp of mango habanero sauce. Set salmon aside.
2. Pan fry the corn and bell peppers. Set aside veggies.
3. Assemble the quesadillas: flour tortilla, 2 slices of pepper jack, flakes of cooked salmon, a spoonful of corn and peppers, covered with colby jack cheese, second tortilla on top.
4. Pan cook over medium heat, 4 minutes each side
5. Meanwhile, assemble your side salad: mixed greens, topped with goat cheese crumbles, additional corn and peppers, and a side of sliced apricots and lime wedges.
6. Dressing for the salad/dip for the quesadillas: 1/2 cup mango habanero sauce, 6 ounces of yogurt
7. Drizzle the dressing over the salad, and serve in a separate bowl alongside the quesadillas for dipping.

salmon filets, flour tortilla, habanero sauce mango ginger, chobani yogurt, pepper, corn roasted, bell peppers, mixed greens, goat cheese crumbles, limes

Taken from www.yummly.com/recipe/Salmon-Quesadilla-1245749 (may not work)