Thursday, September 12, 2013

Salmon Quesadillas

  • 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


  1. Heat 1 teaspoons of the olive oil in a medium (10-inch) nonstick skillet over medium heat.
  2. 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.
  3. In a small bowl, mix together the shredded cheeses. Set aside.
  4. Heat the remaining teaspoon of olive oil in the same skillet over medium heat. Place one tortilla in the bottom of the skillet.
  5. 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.
  6. Fold the other half of the tortilla over the filling and cook for one minute, pressing down lightly with the back of a spatula.
  7. Using tongs, gently flip the quesadilla over and cook another minute or two, until lightly browned. Repeat with remaining three tortillas and fillings.
  8. Cut each quesadilla into three triangles. Serve immediately with guacamole, tomato salsa and non-fat sour cream, if desired

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