- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Salmon Quesadillas
"I was a bit skeptical, but I decided to give this a shot. My husband and I LOVED IT, quick, tasty, and satisfying."
"the best quesadilla recipe I have ever eatin! I have been making these for years from a magazine of yours. love these sooooo much."
"came out great!"
"Really yummy!!! I have used both the canned salmon & leftover smoked salmon. It's great either way! I also used whole wheat tortillas."
"Delicious way to use canned salmon!"
"I was excited about this recipe until I saw the nutritional information. It's too high in calories and sodium. On the plus side, it is also high in protein."
"My whole family love this! It is so simple, and very tasty. I have even served it to company."
"I have been making these routinely since I first saw them in Taste of Home years ago. We love them!"