Heart Healthy Salmon Quesadillas Recipes

Steps:

• In a skillet, saute garlic in oil until fragrant. Stir in the salmon, basil and pepper; heat through., Meanwhile, spread butter over one side of each tortilla. Place tortillas on a griddle, buttered side down. Sprinkle one half of each tortilla with 1/4 cup cheese and a fourth of the salmon; top each with 1/4 cup cheese. Fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut each into wedges; serve with guacamole or salsa.

Steps:

• In skillet, saute garlic in oil until tender.
• Then stir in basil, pepper, and salmon.
• Cook over med.
• Heat until heated through, then spread butter over one side of each tortilla.
• Place tortillas butter side down on griddle and sprinkle each one with 1/2 cup cheese.
• Spread 1/2 cup salmon mix over 1/2 of each tortilla.
• Fold over and cook on low for a couple of minutes on each side.
• Cut into wedges.

Steps:

• Heat 1 teaspoons of the olive oil in a medium (10-inch) nonstick skillet over medium heat.
• Place the kale in the skillet and cook until just wilted, about 4 to 5 minutes. Season with the kosher salt or sea salt. Remove the kale from the skillet and set aside.
• In a small bowl, mix together the shredded cheeses. Set aside.
• Heat the remaining teaspoon of olive oil in the same skillet over medium heat. Place one tortilla in the bottom of the skillet.
• Top half of the tortilla with 1/4 cup of the kale, one-quarter of the flaked salmon and 1/4 cup of the shredded cheese mixture.
• Fold the other half of the tortilla over the filling and cook for one minute, pressing down lightly with the back of a spatula.
• Using tongs, gently flip the quesadilla over and cook another minute or two, until lightly browned. Repeat with remaining three tortillas and fillings.
• Cut each quesadilla into three triangles. Serve immediately with guacamole, tomato salsa and non-fat sour cream, if desired.