1 cup cubed seeded cucumber
1/2 cup cubed peeled avocado
2 tablespoons fresh lime juice
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
2 teaspoons mild green hot sauce
Quesadillas –
1 cup shredded regular or hot pepper Monterey Jack cheese
2 ounces cream cheese, room temperature
1/2 cup flaked Alder smoked salmon
4 (10-12 inch) flour tortillas
Non-stick vegetable spray
1/2 cup sour cream
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 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.
Yield 4-6 servings.
Margee Berry
White Salmon, WA