Cheesy Salmon and Mushroom Quesadillas Cheesy Salmon and Mushroom Quesadillas

Cheesy Salmon and Mushroom Quesadillas Image by: Cheesy Salmon and Mushroom Quesadillas Author: Canadian Living

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.

  • Portion size 5 servings



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.

Nutritional facts Per each of 5 servings: about

  • Fibre 2 g
  • Sodium 708 mg
  • Sugars 8 g
  • Protein 21 g
  • Calories 441.0
  • Total fat 22 g
  • Potassium 435 mg
  • Cholesterol 62 mg
  • Saturated fat 9 g
  • Total carbohydrate 40 g


  • Iron 19.0
  • Folate 48.0
  • Calcium 8.0
  • Vitamin A 7.0
  • Vitamin C 5.0
Share X
Lunch & Dinner

Cheesy Salmon and Mushroom Quesadillas