Salmon & Provolone Mini-Quesadillas

Name: Salmon & Provolone Mini-Quesadillas
Yield: 16 - 20 mini quesadillas
Ingredients: 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

Our dietitians' favourite

This is the Salmon & Provolone Mini-Quesadillas recipe.

Prep: 10 min
Cooking: 10 min

Yields 16 - 20 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!

Ingredients

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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Preparation

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.