Grilled Salmon Quesadillas with Cucumber Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
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 jalapeño peppers, seeded and thinly sliced |
cucumber salsa |
garnish: fresh cilantro sprigs |
Directions:
1. Grill salmon, covered with grill lid, over medium-high heat (350° to 400°) 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.
|
|