28 ounce packagesH-E-B smoked salmon,
2cupsshredded queso asadero cheese (6 ounces),
1poblano pepper, seeded,
15.3 ounce packageChavrie® goat cheese,
86-inch flour tortillas,
1cucumber, seeded and diced,
1/4cupfinely chopped red onion,
1tablespoon eachfinely chopped red and yellow bell pepper,
1tablespoonfresh chopped cilantro,
1/4teaspoon eachsalt and pepper,
1Shred cheese and set aside. Split poblano pepper and discard seeds and stem. Chop pepper finely.
2Place 1 tablespoon chopped poblano in a small glass bowl. Add salsa ingredients; stir to blend. Set aside.
3Tear or cut salmon into 1-inch pieces. Spread tortillas with goat cheese, evenly divided. Sprinkle remaining chopped poblano and salmon pieces over each of 4 tortillas. Top evenly with shredded cheese and remaining 4 tortillas.
4Spray 2 medium skillets with non-stick cooking spray. Heat skillets over medium-high heat. Using a spatula, place 1 quesadilla in each skillet. Heat 2 to 3 minutes,until cheese just begins to melt and bottom of tortilla is lightly toasted. Carefully turn quesadillas with a spatula. Heat second side 2 to 3 minutes.
5Repeat Step 4 to cook remaining quesadillas. Cut into wedges and serve with cucumber salsa.
No Nutritional Information Available