Grill or Broil Salmon. Once cool, flake fillets into pieces.
In medium bowl, combine salmon, salsa, lime juice, and 1/2 cup shredded cheese.
Divide salmon mixture among the tortillas, covering half the tortilla.
Top evenly with green chilies and remaining shredded cheese; fold tortillas over filling.
Coat large skillet with cooking spray and place over medium heat. Add 2 quesadillas and cook for 2 minutes per side or until tortillas are golden and cheese is melted. Repeat with remaining quesadillas.
Cut into wedges and serve with sour cream and guacamole.
Originally Submitted
5/8/2012
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