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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 422
  • Calories from fat: 31%
  • Fat: 14.3g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 21.1g
  • Carbohydrate: 46.6g
  • Fiber: 10g
  • Cholesterol: 38mg
  • Iron: 1.2mg
  • Sodium: 957mg
  • Calcium: 157mg

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

  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.
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