Salmon Quesadillas with Sun-Dried Tomatoes

Ingredients

• 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

Instructions

1. Coat a large griddle with cooking spray and preheat to medium-high.
2. Arrange 4 tortillas on a flat surface.
3. Top each tortilla with 1/2 cup cheese.
4. Toss salmon with chili powder and place on top of cheese.
5. Top with sliced jalapeno peppers and a second tortilla.
6. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
7. In a blender, combine avocado, sun-dried tomatoes and lime juice.
8. Process until smooth.
9. Transfer to a bowl, fold in cilantro and season with salt and pepper.
10. Serve quesadillas with guacamole on the side.