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Smoked Salmon Quesadillas with Avocado Salsa

Makes: 6 servings
Serving size: 4 quesadilla wedges and 1/4 cup salsa
Prep 30 mins Cook 300°F 15 mins
Smoked Salmon Quesadillas with Avocado Salsa
  • 1  tablespoon  canola oil
  • 1  cup  coarsely chopped sweet onion, such as Vidalia or Maui
  • 1 1/2  cups  chopped red sweet peppers (2 medium)
  • 1/2  cup  light cream cheese spread, softened
  • 6  8-inch whole grain tortillas
  • 2  cups  lightly packed fresh spinach leaves
  • 2 4  ounce pieces  smoked salmon, flaked, with skin and bones removed
  •  Nonstick cooking spray
  • 1  recipe  Avocado Salsa

1. In a large nonstick skillet heat oil over medium heat. Add onion; cook for 10 minutes, stirring occasionally. Add sweet peppers. Cook for 5 to 10 minutes more or until peppers are tender and onions are golden brown, stirring occasionally.

2. Spread cream cheese evenly onto tortillas. Divide spinach among tortillas, arranging spinach on one half of each tortilla. Top with flaked salmon and onion mixture. Fold tortillas over filling. Lightly coat both sides of each folded tortilla with cooking spray.

3. Preheat oven to 300 degrees F. Heat a clean large nonstick skillet or grill pan over medium heat. Add two of the quesadillas to the skillet or grill pan. Cook for 5 to 6 minutes or until tortillas are browned, turning once. Repeat with the remaining quesadillas. Keep cooked quesadillas warm in the oven while cooking the remaining quesadillas. Cut each quesadilla into four wedges. Serve with Avocado Salsa.

Avocado Salsa
  • 1/2  of an avocado
  • 2  gold or green kiwifruits
  • 1  medium tomato
  • 2  tablespoons  sliced green onion tops
  • 1/4  teaspoon  finely shredded lime peel
  • 1  tablespoon  lime juice

1. Seed, peel, and chop avocado; place in a small bowl.

2. Peel and chop kiwifruits; add to avocado in bowl.

3. Seed and chop tomato. Add chopped tomato, green onion tops, lime peel, and lime juice to avocado mixture. Toss to combine.

Nutrition Facts (Smoked Salmon Quesadillas with Avocado Salsa)
  • Servings Per Recipe 6,
  • cal. (kcal) 304,
  • Fat, total (g) 11,
  • chol. (mg) 19,
  • sat. fat (g) 3,
  • carb. (g) 37,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 9,
  • pro. (g) 14,
  • vit. A (IU) 2527,
  • vit. C (mg) 80,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 789,
  • Potassium (mg) 385,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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