1 C. Wirthy salmon fillet defrosted (per quesadilla)
1/2 cup chicken broth or desired poaching liquid
1/4 cup fresh goat cheese
1/4 cup cream cheese
1 avocado, thinly sliced
1 Anaheim chili, roasted, peeled, cored, & seeded
1 red bell pepper, roasted, peeled, cored, & seeded
1/4 cup chopped scallions
1 salmon fillet poached
3 flour tortillas
Cooking
Instructions:
Bring liquid to a boil in medium sized skillet, reduce to simmer, add fillet to pan. Cover & simmer over low heat approximately 10 min, or until fish fillets flakes when tested with fork.
Mash goat cheese and cream cheese till well mashed.
Spread 1/3 of cheese mixture on 1/2 of tortilla. Layer 1/3 of remaining ingredients in the following order: chili & pepper, avocado, scallions, salmon.
Fold tortilla in half, press to seal. Repeat with remaining 2 tortillas and ingredients.
In skillet (pref. non-stick) toast both sides of quesadilla till light brown. Cut into 4 wedges and serve immediately.
Additional Comments:
This is an excellent appetizer, party buffet dish, or main course when served with a tossed salad.
