Dairy Farmers of Canada

Salmon & Provolone Mini-Quesadillas

Our dietitians' favourite

This is the Salmon & Provolone Mini-Quesadillas recipe.

  • Prep: 10 min
  • Cooking: 10 min
Yields 16 - 20 mini quesadillas
salmon provolone mini quesadillas
Quick and easy to make, these salmon and Provolone quesadillas are the stars of this video. Serve these colourful stuffed mini-pitas as an after school snack or a meal on the go. They’ll be a guaranteed success!


  • 1 cup (250 mL) shredded Canadian Provolone
  • 1 can (7 1/2 oz/213 g) salmon drained
  • 3/4 cup (180 mL) salsa
  • 2 or 3 green onions chopped
  • 1/4 cup (60 mL) diced green bell pepper
  • 1/4 cup (60 mL) diced red bell pepper
  • 2 tbsp (30 mL) chopped fresh coriander
  • Fresh or dried hot chili peppers to taste
  • 16 to 20 mini pita breads
  • 2 tbsp (30 mL) melted butter
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Combine shredded Provolone cheese with salmon, salsa, onions, peppers and fresh coriander. 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.


The more interesting alternative cheeses include Canadian Gouda, Mozzarella and Swiss, to name but a few.

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Nutritional information

Per serving
Energy: 61 Calories
Protein: 4 g
Carbohydrate: 4 g
Fat: 3 g
Fibre: 0.3 g
Sodium: 136 mg

Top 5 Nutrients

(% DV*)
Calcium: 6 % / 71 mg
Phosphorus: 6 %
Vitamin B12: 6 %
Vitamin C: 6 %
Vitamin D: 36 %