Blackened Salmon Quesadillas Recipe

CHIPOTLE MAYONNAISE: In mini food processor, process ingredients until smooth.

QUESADILLAS: heat nonstick medium skillet over high beat. Coat rounded side of salmon with cajun spice. Add to skillet, spice side down.

Reduce beat to medium-high; cook salmon 3 to 4 minutes, until bottom of salmon is "blackened." Turn salmon over and cook for 3 minutes or until salmon is just barely translucent in center. Remove from skillet.

When cool enough to handle, flake salmon into chunks (about 2 cups).

Preheat oven to 200 F. Heat 2 large nonstick skillets over medium- high heat. Brush one side of 2 tortillas with 1/2 tsp oil each. Place tortillas, oiled side down, in each skillet; reduce heat to medium- low.

Top each tortilla with heaping 1/3 cup cheese mixture, 1/2 cup beans and 1/2 cup salmon.

Drizzle each tortilla with 2 1/2 Tbsp Chipotle Mayonnaise.

Cook 2 to 3 minutes until cheese is melted and bottom of each tortilla is browned. Carefully fold each in half and transfer to baking sheet; place in oven to keep warm. Make 2 more quesadillas with remaining ingredients.

Cut each quesadilla into 4 wedges. Transfer to platter. Serve quesadillas with accompaniments.