4 Dinner Or 16 Appetizer servings
2 8 ounce packages H-E-B smoked salmon
2 cups shredded queso asadero cheese (6 ounces)
1 poblano pepper, seeded
1 5.3 ounce package Chavrie® goat cheese
8 6-inch flour tortillas
1 cucumber, seeded and diced
2 cloves garlic, minced
1/4 cup finely chopped red onion
1 tablespoon each finely chopped red and yellow bell pepper
1 tablespoon fresh chopped cilantro
2 teaspoons olive oil
1/4 teaspoon each salt and pepper
Shred cheese and set aside. Split poblano pepper and discard seeds and stem. Chop pepper finely.
Place 1 tablespoon chopped poblano in a small glass bowl. Add salsa ingredients; stir to blend. Set aside.
Tear 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.
Spray 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.
Repeat Step 4 to cook remaining quesadillas. Cut into wedges and serve with cucumber salsa.
No Nutritional Information Available
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