Recipes

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

Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 5 minutes Yield: 4 servings