1 can (6 oz) Chicken of the Sea, Skinless boneless Pink Salmon, well drained
1 cup shredded queso blanco or Monterey Jack cheese
4 (6 to 7 inch) flour tortillas
Roasted green chiles, cut into strips
Sour cream, salsa and/or quacamole
Drain salmon, mix with half the cheese. Place salmon filling on half of each tortilla. Top with green chile strips and remaining cheese. Fold tortillas and heat in lightly greased skillet over medium heat until browned on both sides and cheese is melted, about 1-1/2 to 2 minutes, per side. Cut quesadillas in half and serve with sour cream, salsa and/or guacamole.
Makes 6 quesadillas.
Prep time: 15 minutes
Cook time: 4 minutes
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