Hot-Smoked Salmon Quesadillas

Photo: Jeff Kauck; Styling: Melanie J. Clarke
Cotija is a salty aged Mexican cheese. Shredded Monterey Jack helps hold the quesadillas together.

Yield:

6 servings (serving size: 3 quesadilla wedges and 1/4 cup avocado mixture)

Recipe from

Nutritional Information

Calories 422
Caloriesfromfat 31 %
Fat 14.3 g
Satfat 5.6 g
Monofat 5.1 g
Polyfat 1.5 g
Protein 21.1 g
Carbohydrate 46.6 g
Fiber 10 g
Cholesterol 38 mg
Iron 1.2 mg
Sodium 957 mg
Calcium 157 mg

Ingredients

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
Cooking spray
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)

Preparation

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.

Note:

Julianna Grimes Bottcher,

March 2007