Salmon & Provolone Mini-Quesadillas
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Salmon & Provolone Mini-Quesadillas
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 61 |
| pro | 4 g |
| carb | 4 g |
| fat | 3 g |
| fibre | 0 g |
| sodium | 136 mg |
| % RDI: | - |
| calcium | 6 |
| vit D | 36 |
| phosphorus | 6 |
| vit B12 | 6 |
| vit C | 6 |
- Preparation time: 10 min
- Cook time : 10 min
Ingredients
-
1 cup (250 ml) grated Canadian Provolone
1 can salmon (213 g), drained
¾ cup (180 ml) salsa
2 or 3 green onions, chopped
¼ cup (60 ml) finely diced green pepper
¼ cup (60 ml) finely diced red pepper
2 tbsp (30 ml) chopped fresh cilantro
Fresh or dried hot chili peppers to taste
16 to 20 mini pita breads
2 tbsp (30 ml) melted butter
Preparation
Combine grated cheese with salmon, salsa, onions, peppers and cilantro. Add hot chilli peppers if desired.
Cut opening into pita pocket just big enough to insert a spoon. Stuff pita breads with cheese/salmon mixture. Pinch openings shut.
Place on a cookie sheet covered with parchment paper.
Brush with melted butter and bake at 375°F (180°C) 7-10 minutes or until quesadillas are crispy and filling hot. Serve hot, warm or cold with sour cream and/or more salsa.
Makes 24 servings.
Cut opening into pita pocket just big enough to insert a spoon. Stuff pita breads with cheese/salmon mixture. Pinch openings shut.
Place on a cookie sheet covered with parchment paper.
Brush with melted butter and bake at 375°F (180°C) 7-10 minutes or until quesadillas are crispy and filling hot. Serve hot, warm or cold with sour cream and/or more salsa.
Makes 24 servings.
