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Nutrition Facts
Serving Size 331 g
(Approx. 4 Servings)
Amount Per Serving
Calories 680 Calories From Fat 370
% Daily Value*
Total Fat 42 g 65%
Saturated Fat 19 g 95%
Trans Fat 2.0 g
Cholesterol 135 mg 45%
Sodium 1850 mg 77%
Total Carbohydrate 54 g 18%
Dietary Fiber 7 g 28%
Sugars 7 g
Protein 41 g
Vitamin A 20% Iron 4%
Vitamin C 70% Calcium 40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Smoked Salmon And Goat Cheese Quesadillas II

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 poblano pepper, seeded and finely chopped
1 cucumber, seeded and diced
2 garlic, minced
1/4 cup(s) red onion, finely chopped
1 Tbsp red bell pepper, finely chopped
1 Tbsp yellow bell pepper, finely chopped
1 Tbsp cilantro, chopped
2 Tsp olive oil
1/4 Tsp salt
1/4 Tsp pepper
8 Oz smoked salmon
8 6-inch flour tortillas
1 5.3 oz container Chavrie Goat Cheese, plain
2 cup(s) queso asadero cheese, shredded
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Place 1 tablespoon chopped poblano in a small glass bowl, and add cucumber, garlic, onion, red and yellow pepper, cilantro, olive oil, salt and pepper; stir to blend, and 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, then top evenly with shredded cheese and remaining 4 tortillas.
Spray a medium skillet with non-stick cooking spray, and heat over medium-high heat; using a spatula, place 1 quesadilla in skillet, and heat 2-3 minutes on each side,until cheese just begins to melt and bottom of tortilla is lightly toasted.
Repeat Step 4 to cook remaining quesadillas; cut into wedges and serve with cucumber salsa.



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