Tested till perfect Swamperella (Salmon and Avocado) Quesadillas

Swamperella (Salmon and Avocado) Quesadillas

Although marshy green looking, these salmon and avocado hors d'oeuvres are actually elegant and simple to make.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2006

Recipe1 out of 5 based on 1 ratings.
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  • Portion size 40 pieces


  • 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
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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.

Nutritional Information Per piece: about

cal 64 pro 3g total fat 3g sat. fat 1g
carb 7g fibre 1g chol 4mg sodium 107mg

% RDI:

calcium 1 iron 4 vit A 2 vit C 2
folate 8
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