A Waterfall Summer Favorite!

Smoked Salmon Quesadillas With Cucumber Salsa

Salsa:

1C. cubed, seeded cucumber
1/2C. cubed, peeled avocado
2T. fresh lime juice
1t. ground cumin
3T. chopped fresh cilantro
2t. mild green hot sauce

Quesadillas:

1C. shredded regular or hot pepper Monterey Jack Cheese
2oz. cream cheese, room temperature
1/2C. flaked smoked salmon
4 (10-12 inch) flour tortillas
Non-stick vegetable spray
1/2C. sour cream

Directions:
In a small bowl, mix together all the salsa ingredients, set aside.

In a medium bowl, mix together the hot pepper cheese, cream cheese and smoked salmon.

Lay two tortillas on a work surface and spread each equally with the smoked salmon mixture.

Top each with the remaining 2 tortillas.

Spray a large non-stick skillet with the vegetable spray.

Working in batches, grill each side of the tortillas over medium heat until golden: about 3 minutes per side.

Cut in wedges and top with a dollop of the sour cream and some salsa.

Yields: 4-6 servings.

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