Salmon Quesadillas


  • Cooking spray
  • 8 flour or whole-wheat tortillas
  • 2 cups shredded Mexican cheese blend or shredded Monterey Jack
  • 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
  • 1 teaspoon chili powder
  • 1/2 cup sliced pickled jalapeno peppers
  • 2 Hass avocados, pitted and flesh removed from skin
  • 1/2 cup drained oil-packed sun-dried tomatoes
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro leaves
  • Salt
  • Freshly ground black pepper


Coat a large griddle with cooking spray and preheat to medium-high.

Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.

In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.