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| Salmon Quesadillas |
2 garlic cloves, minced
1 teaspoon vegetable oil
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter or margarine, softened
4 flour tortillas (8 inches)
2 cups (8 ounces) shredded mozzarella cheese
Guacamole or Salsa|In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges; serve with guacamole or salsa. Yield: 4 servings.
1 teaspoon vegetable oil
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter or margarine, softened
4 flour tortillas (8 inches)
2 cups (8 ounces) shredded mozzarella cheese
Guacamole or Salsa|In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges; serve with guacamole or salsa. Yield: 4 servings.
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