Salmon Quesadillas With Sun-Dried Tomatoes Recipe

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Robin Miller on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1503
FAT
139%
CHOL
68%
SOD
30%

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Ingredients for 4 servings

1/2 cup sliced pickled jalapeno peppers

2 tablespoons chopped fresh cilantro leaves

2 cups shredded Mexican cheese blend or shredded Monterey Jack

8 flour or whole-wheat tortillas

Freshly ground black pepper

Cooking spray

1/2 cup drained oil-packed sun-dried tomatoes

2 Hass avocados, pitted and flesh removed from skin

2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces

Salt

2 tablespoons fresh lime juice

1 teaspoon chili powder

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