Salmon, Cream Cheese And Dill Quesadillas

1. 1

   In a small bowl combine cream cheese, salmon, dill leaves and a squeeze of lemon juice. Season to taste, mixing well.

2. 2

   Spread over 2 tortillas. Divide the arugula leaves and roasted pepper evenly over each tortilla.

3. 3

   Cover each with a second tortilla. Cut each in half, creating a total of 4 pieces. Place one in a preheated sandwich press.

4. 4

   Cook 2-3 minutes, until crisp and golden. Transfer to a board and cut into wedges. Repeat with remaining quesadillas. Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

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