Salmon Quesadilla

Name: Salmon Quesadilla
Ingredients: 2 salmon filets approx. 5 inches; 4 flour tortilla medium; 1/2 cup habanero sauce Mango Ginger, Brand = Fischer & Weiser; 6 ounces Chobani Yogurt plain; 4 slices pepper jack cheese; 1/2 cup corn roasted; 1/2 cup roasted bell peppers; 1 package mixed greens; 1/2 package goat cheese crumbles; 2 apricots pitted and sliced; 2 limes

11 ingredients

7 steps

Ingredients

2 salmon filets approx. 5 inches
4 flour tortilla medium
1/2 cup habanero sauce Mango Ginger, Brand = Fischer & Weiser
6 ounces Chobani Yogurt plain
4 slices pepper jack cheese
1/2 cup corn roasted
1/2 cup roasted bell peppers
1 package mixed greens
1/2 package goat cheese crumbles
2 apricots pitted and sliced
2 limes

Directions

1

Pan dry the salmon filets with 1 tbsp of olive oil and 2 tbsp of mango habanero sauce. Set salmon aside.
2

Pan fry the corn and bell peppers. Set aside veggies.
3

Assemble the quesadillas: flour tortilla, 2 slices of pepper jack, flakes of cooked salmon, a spoonful of corn and peppers, covered with colby jack cheese, second tortilla on top.
4

Pan cook over medium heat, 4 minutes each side
5

Meanwhile, assemble your side salad: mixed greens, topped with goat cheese crumbles, additional corn and peppers, and a side of sliced apricots and lime wedges.
6

Dressing for the salad/dip for the quesadillas: 1/2 cup mango habanero sauce, 6 ounces of yogurt
7

Drizzle the dressing over the salad, and serve in a separate bowl alongside the quesadillas for dipping.