Smoked Salmon Quesadillas With Avocado Salsa |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Found this in a magazine. Sounds too good not to post! Ingredients:
1 tablespoon canola oil |
1 cup coarsely chopped sweet onion (maui or vidalia) |
1 1/2 cups chopped red sweet peppers (2 medium) |
1/2 cup tub-style light cream cheese, softened |
48 inches whole grain tortillas |
2 cups lightly packed fresh spinach leaves |
8 ounces smoked salmon, flaked, with skin and bones removed |
1/2 an avocado |
2 kiwi fruits |
2 tablespoons green onion tops |
1/4 teaspoon finely shredded lime peel |
1 tablespoon lime juice |
Directions:
1. In a large nonstick skillet, heat oil over medium heat. Add onion; cook for 10 minutes stirring occasionally. Add sweet peppers. Cook for 5 to 10 minutes more or until peppers are tender and onions are golden brown; stirring occasionally.
2. Spread cream cheese evenly on tortillas. Divide spinach among tortillas, arranging spinach o one half of each tortilla. Top with flaked salmon; top with onion mixture. Fold tortillas over filling. Lightly coat both sides of each folded tortilla with cooking spray.
3. Preheat oven to 300 degrees. Heat a clean large nonstick skillet or gril pan over medium heat. Add 2 of the quesadillas to the skillet or grill pan. Cook for 5 to 6 minutes or until tortillas are browned, turning once. Repeat with remaining quesadillas. Keep cooked quesadillas warm in the oven while ooking the remaining quesadillas. Cut each one into 4 wedges. Serve with Avocado Salsa.
4. Avocado Salsa:.
5. Place half an avocado, seeded, peeled, and chopped, in a small bowl. Peel and chop 2 green or gold kiwifruits; add to avocado. Add 2 TB sliced green onion tops, 1/4 teaspoon finely shredded lime peel, and 1 TB lime juice. Toss to combine.
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