Super Fast
Chipotle Smoked Salmon Quesadillas
Strawberry-Spinach Salad
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
Ingredients
- 1 lemon
- 1 (3-oz) log goat cheese, softened
- 1 (8-oz) block cream cheese, softened
- 6 burrito-size whole wheat tortillas
- ⅓ cup thinly sliced red onion
- 1 (8-oz) pkg wild smoked salmon, chopped
- 3 Tbsp olive oil
- 1 (8-oz) carton sour cream
- 2 chipotle peppers in adobo sauce, chopped
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Grate zest and squeeze juice from lemon.
- Combine goat cheese, cream cheese, and lemon zest in a bowl; spread on one half of each tortilla. Top with onion and salmon; fold tortillas in half over filling.
- Cook quesadillas, in 3 batches, in 1 Tbsp hot oil per batch in a lightly greased large nonstick skillet 1 to 2 minutes per side or until browned.
- Stir together sour cream, chipotle peppers, salt, pepper, and lemon juice. Serve with quesadillas.
Side Dish Ingredients
- ½ cup sliced almonds
- 1 (5-oz) pkg organic baby spinach
- 2 cups sliced organic strawberries
- 1 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 3 Tbsp olive oil
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant. Cool. Combine spinach, strawberries, and nuts in a bowl.
- Whisk together vinegar, mustard, and honey; gradually whisk in oil. Pour over salad; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
577
|
134
|
711
|
| Fat (g) | 38 | 11 | 49 |
| Sat. Fat (g) | 17 | 1 | 18 |
| Protein (g) | 34 | 3 | 37 |
| Carb (g) | 26 | 8 | 34 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 671 | 39 | 710 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
