16 servings (serving size: 1 wedge and 2 teaspoons tomato)
1/3 cup (about 3 ounces) tub-style light cream cheese, softened
4 (8-inch) fat-free flour tortillas
2 tablespoons chopped fresh dill
4 ounces smoked salmon
3/4 cup finely chopped plum tomato
How to Make It
Spread cream cheese on 1 side of 2 tortillas; top with dill, salmon, and remaining tortillas.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add 1 quesadilla; cook 3 minutes on each side or until golden. Remove quesadilla from skillet; keep warm. Repeat procedure with remaining quesadilla.
Cut each quesadilla into 8 wedges; top each wedge with about 2 teaspoons tomato.