Heart-Healthy Salmon Quesadillas

Name: Heart-Healthy Salmon Quesadillas
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 teaspoons extra virgin olive oil; 1/4 liter kale, stems removed, shredded into bite-sized pieces; 1 teaspoon kosher salt or 1 teaspoon sea salt; A cup with a capacity of 130 ml containing shredded low-fat cheddar cheese or A cup with a capacity of 130 ml containing colby cheese; A cup with a capacity of 130 ml containing shredded asiago cheese; 81 centimetre whole wheat tortillas; 170 gram canned pink salmon, flaked

Canned wild salmon, whole wheat tortillas and nutrient-rich kale make this salmon quesadilla recipe an easy and nutritious heart healthy dinner. These quesadillas are a perfect go-to recipe when you don't have a lot of time to cook.Most of the ingredients are items you probably already have on hand: canned salmon, shredded cheese, and tortillas. Whole wheat tortillas are best for this quesadilla recipe, since they add quite a bit of fiber.But if you can't find whole wheat tortillas, feel free to substitute regular flour tortillas, low-carb tortillas or even spinach tortillas. If you don't have kale, feel free to substitute spinach.But if you can get it, it's worth it to use the kale, because it is just packed with nutrients.

Ingrediënten

Bereiding

Heat 1 teaspoons of the olive oil in a medium ( centimetre ) 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 A cup with a capacity of 60 ml containing of the kale, one-quarter of the flaked salmon and A cup with a capacity of 60 ml containing 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.

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Heart-Healthy Salmon Quesadillas

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