YIELD: 24 servings ¾ cup fresh squeezed lime juice ¾ cup chopped canned chipotle chiles in adobo sauce, divided ¾ cup chopped fresh cilantro ¾ cup diced yellow bell pepper¾ cup diced red onion ⅓ cup minced garlic Salt and pepper, as needed1 (40 oz.) pouch skinless, boneless pink salmon 3 cups whipped cream cheese24 sun-dried tomato or vegetable tortillas24 green-leaf lettuce leaves 1. In a large bowl, combine lime juice, ½ cup chipotle chiles, cilantro, bell pepper, onion and garlic. ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.