Serve these Canadian-inspired quesadillas with a fruit salsa, such as mango or peach. The filling can be made a few hours in advance and assembled just prior to cooking to keep the tortillas crisp. Cut into small portions to serve as an appetizer.
- Portion size 5 servings
Ingredients
Method
On parchment paper- lined baking sheet, sprinkle salmon with salt with pepper. Bake in 425?F (220?C) oven until fish flakes easily when tested, about 10 minutes. Flake into bowl.In skillet, heat 1 tsp of the oil over medium-high heat; cook mushrooms and onion, stirring occasionally, until softened, about 5 minutes. Add to bowl along with cheese and maple syrup; toss to combine.
Divide among 5 of the tortillas, spreading to 1/4 inch (5 mm) of the edge; cover with remaining tortillas, pressing slightly. Brush tops and bottoms with remaining oil.
In large skillet, heat quesadillas over medium heat until golden and cheese is melted, 3 to 4 minutes per side. Let cool for 1 minute. Cut each into 6 triangles.
Nutritional facts Per each of 5 servings: about
- Fibre 2 g
- Sodium 708 mg
- Sugars 8 g
- Protein 21 g
- Calories 441.0
- Total fat 22 g
- Potassium 435 mg
- Cholesterol 62 mg
- Saturated fat 9 g
- Total carbohydrate 40 g
%RDI
- Iron 19.0
- Folate 48.0
- Calcium 8.0
- Vitamin A 7.0
- Vitamin C 5.0
