Cheesy Salmon and Mushroom Quesadillas
Cheesy Salmon and Mushroom Quesadillas
Photography by Transcontinental Digital Services
Nutritional Info |
|
|---|---|
| Per each of 5 servings: about | - |
| cal | 441 |
| pro | 21 g |
| total fat | 22 g |
| sat. fat | 9 g |
| carb | 40 g |
| dietary fibre | 2 g |
| sugar | 8 g |
| chol | 62 mg |
| sodium | 708 mg |
| potassium | 435 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 19 |
| vit A | 7 |
| vit C | 5 |
| folate | 48 |
Serve these Canadian-inspired quesadillas with a fruit salsa, such as mango or peach. The filling can be made a few hours in advance and assembled just prior to cooking to keep the tortillas crisp. Cut into small portions to serve as an appetizer.
Ingredients
Preparation
On parchment paper- lined baking sheet, sprinkle salmon with salt with pepper. Bake in 425°F (220°C) oven until fish flakes easily when tested, about 10 minutes. Flake into bowl.
In skillet, heat 1 tsp of the oil over medium-high heat; cook mushrooms and onion, stirring occasionally, until softened, about 5 minutes. Add to bowl along with cheese and maple syrup; toss to combine.
Divide among 5 of the tortillas, spreading to 1/4 inch (5 mm) of the edge; cover with remaining tortillas, pressing slightly. Brush tops and bottoms with remaining oil.
In large skillet, heat quesadillas over medium heat until golden and cheese is melted, 3 to 4 minutes per side. Let cool for 1 minute. Cut each into 6 triangles.
In skillet, heat 1 tsp of the oil over medium-high heat; cook mushrooms and onion, stirring occasionally, until softened, about 5 minutes. Add to bowl along with cheese and maple syrup; toss to combine.
Divide among 5 of the tortillas, spreading to 1/4 inch (5 mm) of the edge; cover with remaining tortillas, pressing slightly. Brush tops and bottoms with remaining oil.
In large skillet, heat quesadillas over medium heat until golden and cheese is melted, 3 to 4 minutes per side. Let cool for 1 minute. Cut each into 6 triangles.
