Salsa
- 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 Alaska Smokehouse Natural Smoked Salmon
- 4 (10-12 inch) Flour tortillas (to reduce carbs use Atkins brand)
- Non-stick vegetable spray
- 1/2 Cup sour cream
- Total of only 4.5 carbs per quesadilla!
Procedure:
- 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 Alaska Smokehouse Smoked Salmon.
- Lay two tortillas on 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 tortilla over medium heat until golden: about 3 minutes per side.
- Cut in wedges and top with a dollop of the sour cream and salsa.