Salmon Quesadillas

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Salmon Quesadillas
Salmon Quesadillas
1 (12- oz.) package Full Circle Salmon Fillets thawed
1 tsp. Morton and Bassett Mexican Seasoning
1/2 tbsp. canola oil
1 (14- oz.) package Alexia Saute Sweets (sweet potatoes with black beans, sweet corn, red bell peppers and onions)
4 (8 -inch) flour tortillas
1 cup crumbled queso fresco

We love ready-to-cook tortillas. You’ll find them near the eggs in the refrigerated case.

Prep: 20 minutes, Cook: 20 to 25 minutes, Serves: 4

1. Carefully cut away skin from salmon; sprinkle with seasoning and cook in oil in a medium nonstick skillet over medium-high heat for 2 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.

2. Add oil packet from vegetable package to skillet. Add vegetables and cook for 5 to 7 minutes to soften.

3. Place equal amounts of cheese on half of each tortilla. Break up salmon and place over cheese. Sprinkle with vegetables. Fold in half and cook in a large nonstick skillet for 5 minutes on each side or until tortilla is crisp and lightly browned. 

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