In a small bowl, mix together the goat cheese and cream cheese until smooth and creamy. Spread one third of the mixture over half of each flour tortilla.

Divide the poblano and red bell pepper strips evenly over the 3 halves of the flour tortillas. Layer the avocado slices over the pepper strips and top with the chopped shallots. Divide the salmon evenly among the tortilla halves. Fold the tortillas over, pressing to seal.

Heat a nonstick skillet over medium high heat and toast the folded tortillas until the cheese melts and they are brown on one side. Turn over and brown on the other side.

Cut each quesadilla into 4 wedges and serve immediately.

NOTES: I usually double the amount of cheese to 4oz of each. This uses up an entire package of goat cheese (convenient). I'll use at least 4oz of salmon. I also tend to use 10" tortillas, and make around 6 or so tortillas.

At Christmas, make a huge amount of them using a mix of spinach (green) and tomato (red) tortillas, then stack the wedges into a tree.

These are also excellent the next day. Refrigerate them, then warm in the microwave.