3/4 cup tub-style light cream cheese with chives and onions (about 6 ounces)
8 (8-inch) fat-free flour tortillas
8 ounces smoked salmon, coarsely chopped
1/4 teaspoon freshly ground black pepper
How to Make It
Spread cream cheese evenly over 4 tortillas. Divide the salmon among tortillas. Sprinkle with pepper. Top each portion with 1 tortilla, pressing gently. Heat a nonstick skillet over medium-high heat. Cook each quesadilla 2 minutes on each side. Cut each quesadilla into 6 wedges.
Very yummy! I use a 1/4 of a tub of the cream cheese per quesadilla (1/2 tub total). I keep the smoked salmon in the freezer and the other items are always in my fridge so this is a great spur of the moment recipe! 20 minutes to thaw the smoked salmon. We've been eating this for many years - a family favorite!
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