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Salmon Quesadillas

 Salmon Quesadillas
"I like simple recipes that get me out of the kitchen fast, so my husband and I can spend more time with our two boys," comments Heidi Main of Anchorage, Alaska. "These super-quick wedges are always a hit...and a tasty change of pace from salmon patties."
4 ServingsPrep/Total Time: 15 min.


  • 2 garlic cloves, minced
  • 1 teaspoon canola oil
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1 to 2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 1 tablespoon butter, softened
  • 4 flour tortillas (8 inches), warmed
  • 2 cups (8 ounces) part-skim shredded mozzarella cheese
  • Guacamole or salsa


  • In a skillet, saute garlic in oil until fragrant. Stir in the salmon,
  • basil and pepper; heat through.
  • Meanwhile, spread butter over one side of each tortilla. Place
  • tortillas on a griddle, buttered side down. Sprinkle one half of
  • each tortilla with 1/4 cup cheese and a fourth of the salmon; top
  • each with 1/4 cup cheese. Fold other half over filling.
  • Cook over medium heat 1-2 minutes on each side or until golden brown
  • and cheese is melted. Cut each into wedges; serve with guacamole or
  • salsa. Yield: 4 servings.
Nutritional Facts: 3 wedges equals 664 calories, 39 g fat (19 g saturated fat), 142 mg cholesterol, 1,264 mg sodium, 29 g carbohydrate, trace fiber, 48 g protein.

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Salmon Quesadillas (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.