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

Directions

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