This is the Salmon & Provolone Mini-Quesadillas recipe.
- Prep: 10 min
- Cooking: 10 min
- 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 informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 71 mg|
|Vitamin B12:||6 %|
|Vitamin C:||6 %|
|Vitamin D:||36 %|