Salmon, Cream Cheese And Dill Quesadillas - cooking recipe

Ingredients

8.75 oz spreadable cream cheese
6.5 oz canned salmon, drained and flaked
1 tbsp dill
None None Lemon juice, to taste
4 None large whole wheat tortillas
1.5 oz baby arugula
2 oz jarred roasted red pepper, drained, chopped
None None Lemon wedges, to serve

Preparation

In a small bowl combine cream cheese, salmon, dill leaves and a squeeze of lemon juice. Season to taste, mixing well.
Spread over 2 tortillas. Divide the arugula leaves and roasted pepper evenly over each tortilla.
Cover each with a second tortilla. Cut each in half, creating a total of 4 pieces. Place one in a preheated sandwich press.
Cook 2-3 minutes, until crisp and golden. Transfer to a board and cut into wedges. Repeat with remaining quesadillas. Serve with lemon wedges.