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

READY FOR REWARDS?

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.