Salmon capsicum corn quesadilla
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Prep Time
10 Minutes
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Cook Time
10 Minutes
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Yield
2
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Difficulty Level
Easy, Quick
Ingredients
- 1 x 200g can Safcol Salmon in Springwater, drained
- 1 cup cooked corn kernals
- ½ large red capsicum deseeded and diced
- 1 cup tasty cheese grated
- ½ teaspoons ground cumin
- 2 tablespoons of nacho jalapenos chopped
- 4 whole meal burrito wraps
- to serve
- sour cream
Instructions
- Preheat a flat sandwich toaster
- In a medium bowl stir together, the salmon, cheese, corn, capsicum, cumin and jalapenos.
- Place a wrap on a sheet of baking paper and fill with half the filling and top with another wrap. Use the baking paper to lift the quesadilla to the preheated sandwich toaster top with another sheet of baking paper (to keep your toaster clean) and toast until golden brown and the cheese is melted.
- Repeat with the other 2 wraps and the rest of the filling. Serve hot with sour cream.
| Servings: | 2 |
| Ready in: | 20 Minutes |
| Course: | Dinner, Lunch |
| Recipe Type: | Quesadilla |
| Ingredient: | Salmon |
Salmon capsicum corn quesadilla
There is something about quesadillas that always satisfies and this salmon capsicum corn quesadilla is second to none. Serve with sour cream, it’s a great tasting snack with little preparation to share with family and friends.
