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Hot-Smoked Salmon Quesadillas

Photo: Jeff Kauck; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 3 quesadilla wedges and 1/4 cup avocado mixture)
Cotija is a salty aged Mexican cheese. Shredded Monterey Jack helps hold the quesadillas together.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.