Salmon Quesadillas
"Came from cook book. Tastes really good."
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
12 wedges
- Serves:
- 4
ingredients
- 2 garlic cloves, minced
- 1 teaspoon vegetable oil
- 1 (14 3/4 ounce) can salmon, drained, bones and skin removed
- 1 -2 teaspoon dried basil
- 1⁄2 teaspoon pepper
- 1 tablespoon softened butter
- 4 flour tortillas (8 in.)
- 2 cups shredded mozzarella cheese
directions
- In skillet, saute garlic in oil until tender.
- Then stir in basil, pepper, and salmon.
- Cook over med.
- Heat until heated through, then spread butter over one side of each tortilla.
- Place tortillas butter side down on griddle and sprinkle each one with 1/2 cup cheese.
- Spread 1/2 cup salmon mix over 1/2 of each tortilla.
- Fold over and cook on low for a couple of minutes on each side.
- Cut into wedges.
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Reviews
-
We really liked this! DH suggested we add corn next time. Will try that and see how it goes. Thanks for the great recipe Amy! -
I don't even like fish, but these were good. I used monteray jack cheese. We'll definately have these again. Thanks for sharing. -
Wow! I thought I hated salmon but in an attempt to eat healthy we tried this recipe. Used canned pink salmon. Substituted olive oil for vegetable oil. They were DELICIOUS!! We will eat this weekly!
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We really liked this-the basil adds such flavor and aroma to the dish! And it's a fun way to serve salmon to the kids. Great recipe! -
These were amazing!!! the basilgave it a wonderful flavor!!! i did not fry mine. first i put in the salmon mixture in the (home made)tortilla. then, i added the cheese befor eatting, along with a mixture of shredded lettuce, diced red pepper, and tomatoe mixxed up with miricle whip. MMMMMMMMMMMMMMMMmmmmmmmm. I think it was the best sandwhich i ever had! thanks for posting!!!
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Tweaks
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Wow! I thought I hated salmon but in an attempt to eat healthy we tried this recipe. Used canned pink salmon. Substituted olive oil for vegetable oil. They were DELICIOUS!! We will eat this weekly!
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Wow. I didn't think this would really be this good, but it was! I subbed dark chili powder for the pepper and mexican blend cheese for the mozzerella. I found also that I needed to cook them on medium, not low, to get as crispy as I like. But wonderful, wonderful flavor-- and I am not even a very big fan of basil!
