Salmon Quesadillas

Ingredients

2 5" Filets of Salmon

4 Medium Flour Tortillas

1⁄2 cup Mango Ginger Habanero Sauce (Brand = Fischer & Weiser)

6 ounces Plain Chobani greek yogurt

4 slices Pepper Jack Cheese

1 cup Roasted Corn and Bell Peppers

1 cup Shredded Colby Jack Cheese

1 package Mixed Greens

1⁄2 package Goat Cheese Crumbles

2 Apricots (pitted and sliced)

2 Limes

Panfry the salmon filets with 1 tbsp of Olive oil and 2 tbsp of the Mango Ginger Habanero Sauce.
Set aside the salmon.
Panfry the corn and bell peppers.
Set aside the veggies.
Assemble the quesadillas: flour tortilla, 2 slices of pepper jack, flakes of cooked salmon, a spoonful of corn and peppers, covered with colby jack cheese, additional tortilla.
Cook over medium heat, about 8 minutes total --- flipping halfway through.
Meanwhile, assemble your side salad: mixed greens, topped with goat cheese crumbles, additional corn/peppers, and a side of sliced apricots and lime wedges.
Make the dressing for the salad, which is also the dip for the quesadillas: 1/2 cup Mango Ginger Habanero Sauce plus 6 ounces of plain Chobani yogurt.
Drizzle the dressing over the salad and the quesadilla wedges or serve on the side for dipping.