Hearthealthysalmonquesadillas Recipes

SALMON QUESADILLAS

Salmon Quesadillas image

Make and share this Salmon Quesadillas recipe from Food.com.

Provided by Amy Madden

Categories High Protein

Time 20m

Yield 12 wedges, 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.

HEART-HEALTHY SALMON QUESADILLAS

Heart-Healthy Salmon Quesadillas image

Canned wild salmon, whole wheat tortillas and nutrient-rich kale make this salmon quesadilla recipe an easy and nutritious heart healthy dinner. These quesadillas are a perfect go-to recipe when you don't have a lot of time to cook. Most of the ingredients are items you probably already have on hand: canned salmon, shredded cheese, and tortillas. Whole wheat tortillas are best for this quesadilla recipe, since they add quite a bit of fiber. But if you can't find whole wheat tortillas, feel free to substitute regular flour tortillas, low-carb tortillas or even spinach tortillas. If you don't have kale, feel free to substitute spinach. But if you can get it, it's worth it to use the kale, because it is just packed with nutrients.

Provided by kellymbrown

Categories Mexican

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons extra virgin olive oil
1 cup kale, stems removed, shredded into bite-sized pieces
1 teaspoon kosher salt or 1 teaspoon sea salt
1/2 cup shredded low-fat cheddar cheese or 1/2 cup colby cheese
1/2 cup shredded asiago cheese
32 inches whole wheat tortillas
6 ounces canned pink salmon, flaked

Steps:

Heat 1 teaspoons of the olive oil in a medium (10-inch) nonstick skillet over medium heat.
Place the kale in the skillet and cook until just wilted, about 4 to 5 minutes. Season with the kosher salt or sea salt. Remove the kale from the skillet and set aside.
In a small bowl, mix together the shredded cheeses. Set aside.
Heat the remaining teaspoon of olive oil in the same skillet over medium heat. Place one tortilla in the bottom of the skillet.
Top half of the tortilla with 1/4 cup of the kale, one-quarter of the flaked salmon and 1/4 cup of the shredded cheese mixture.
Fold the other half of the tortilla over the filling and cook for one minute, pressing down lightly with the back of a spatula.
Using tongs, gently flip the quesadilla over and cook another minute or two, until lightly browned. Repeat with remaining three tortillas and fillings.
Cut each quesadilla into three triangles. Serve immediately with guacamole, tomato salsa and non-fat sour cream, if desired.

Nutrition Facts : Calories 110.5, Fat 5.4, SaturatedFat 1.3, Cholesterol 37.8, Sodium 699.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.1, Protein 13.8

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