| Salsa: |
 1 cup cubed seeded cucumber |
| 1/2 cup cubed peeled avocado |
| 2 Tbsp fresh lime juice |
| 1 tsp ground cumin |
| 3 tbsp chopped fresh cilantro |
| 2 tsp mild green hot sauce |
| Quesadillas: |
| 1 cup shredded regular or hot pepper cheese |
| 2 oz cream cheese (room temperature) |
| 1/2 cup flaked smoked salmon |
| 4 flour tortillas (10–12 inch) |
| Olive oil or non–stick vegetable spray |
| 1/2 cup sour cream |
In a small bowl mix together all of the salsa ingredients, set aside.
In a medium bowl mix together the hot pepper cheese, cream cheese and smoked salon.
Lay out two tortillas and spread each with the smoked salmon mixture.
Top with the remaining tortillas.
Oil pan and grill each side of the tortillas over medium heat until golden (about 3 minutes per side).
Cut into wedges and top with a dollop of sour cream, salsa and a sprig of cilantro.
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