Swamperella (Salmon and Avocado) Quesadillas
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 64 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 4 mg |
| sodium | 107 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 2 |
| vit C | 2 |
| folate | 8 |
- Portion size: 40 pieces
Although marshy green looking, these salmon and avocado hors d'oeuvres are actually elegant and simple to make.
Ingredients
- 1 1ripe avocadoavocados
- 1 cup 1cupgoat cheese, softened
- 2 tsp 2tsplemon juice
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 1/4 cup 1/4cupminced green oniongreen onions
- 8 8large spinach or plain tortillatortillas
- 6 oz 6ozsmoked salmon, cut into strips
Preparation
Grease 2 large rimless baking sheets; set aside.
Peel and pit avocado; place in bowl. Add cheese, lemon juice, salt and pepper; mash until smooth. Stir in green onion.
Using 2-1/2-inch (6 cm) round cutter, cut out rounds from tortillas. Thinly spread with cheese mixture. Top half of the rounds with salmon; sandwich with remaining rounds, cheese side down and pressing lightly. Arrange on prepared pans. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 2 hours.)
Bake in 425°F (220°C) oven, turning once, until crisp and golden, 8 to 10 minutes.
Additional information : Tip: You can also make these using whole tortillas and cutting into wedges before baking.
Source : Canadian Living Magazine: November 2006
