Cotija is a salty aged Mexican cheese. Shredded Monterey Jack helps hold the quesadillas together.
3 tablespoons fresh lime juice, divided
3/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2/3 cup no-salt-added whole-kernel corn, drained
1 jalapeño pepper, seeded and minced
1 (15-ounce) can black beans, rinsed and drained
1 (4.5-ounce) package hot-smoked salmon, flaked
3/4 cup (3 ounces) shredded Monterey Jack cheese
1/3 cup (1 1/2 ounces) grated cotija cheese
6 (10-inch) flour tortillas
3/4 cup halved grape tomatoes
1/2 cup diced peeled avocado
1/4 cup reduced-fat sour cream
1/8 teaspoon salt
Cilantro sprigs (optional)
Lime wedges (optional)
How to Make It
Combine 2 tablespoons juice, onion, and next 5 ingredients (through salmon), stirring well. Combine cheeses. Divide half of cheese mixture evenly among 3 tortillas. Top each tortilla with about 1 1/3 cups bean mixture. Sprinkle evenly with remaining cheese. Top with remaining 3 tortillas.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 1 quesadilla in pan; cook 4 minutes on each side or until golden. Remove and keep warm. Wipe skillet clean with paper towels. Repeat procedure with remaining cooking spray and quesadillas. Cut each quesadilla in half; cut each half into 3 wedges.
Combine remaining 1 tablespoon juice, tomatoes, avocado, sour cream, and salt; toss gently. Serve with quesadillas. Garnish with cilantro sprigs and lime wedges, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I had these tonight at a Mexican-themed CL supper club and they were great. They definitely didn't taste light and, I have to say, they aren't very light in my opinion. I would make these using fat-free tortillas to save a little on the fat count. I would also skip the avacado, tomato, sour cream mixture because it just didn't really appeal to me. All in all this really did taste great...just a little high in calories and fat and carbs for my liking.
This recipe is super delicious, really out of this world. I usually serve with classic guacamole instead of the avocado/sour cream mixture. But a few words of caution: the "serving size" for this is 1/2 a quesadilla, so if you eat a whole one, it's almost 900 calories (not exactly light). Furthermore, you WILL need more cheese (i.e., more calories) if you want the two sides to stick together--otherwise the whole thing falls apart and makes a mess. The salmon mixture is SO tasty before you add the calories from the tortillas and cheese that I've been trying to come up with a more healthy way to serve it.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!