Salmon Quesadillas with Sun-Dried Tomatoes

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Cooking spray

8 flour or whole-wheat tortillas

2 cups shredded Mexican cheese blend or shredded Monterey Jack

2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces

1 teaspoon chili powder

1/2 cup sliced pickled jalapeno peppers

2 Hass avocados, pitted and flesh removed from skin

1/2 cup drained oil-packed sun-dried tomatoes

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro leaves

Salt

Freshly ground black pepper