Sockeye and Grilled Vegetable Quesadilla
Loaded with grilled vegetables and tender sockeye salmon, these quesadillas are a real crowd pleaser and so easy to prepare.
Cook Time: 9 mins.
Nonstick cooking spray
1 medium zucchini, halved lengthwise and sliced
8 ounces sliced mushrooms
1/2 onion, thinly sliced
salt, to taste
1 teaspoon garlic powder
1/2 teaspoon ground cumin
4 large (burrito-size) tortillas
8 ounces shredded sharp cheddar cheese
1 can (14.75 oz.) or 2 cans (7.5 oz. each) sockeye salmon, drained and chunked
Pico de Gallo sauce, guacamole or sour cream, as desired for dipping/topping
Spray-coat a 10-12 inch nonstick skillet, then warm over medium-high heat. Add zucchini, mushrooms and onions; cook and stir until onion softens, about 3-5 minutes. Sprinkle on salt, garlic powder and cumin; stir to coat. Remove vegetables from pan; wipe out pan with a paper towel. Re-coat pan with cooking spray.
For each quesadilla, place a tortilla in the pan.
Sprinkle 2 ounces cheese over tortilla. Sprinkle on 2 and spread half of the drained salmon chunks over cheese. Spread half of the vegetables over salmon.
Sprinkle on 2 ounces cheese, then top with another tortilla. Heat the skillet over medium-low heat. Cook 3-5 minutes on each side until golden brown. Repeat for second quesadilla.