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Yield
16 servings (serving size: 1 wedge and 2 teaspoons tomato)

How to Make It

Step 1

Spread cream cheese on 1 side of 2 tortillas; top with dill, salmon, and remaining tortillas.

Step 2

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add 1 quesadilla; cook 3 minutes on each side or until golden. Remove quesadilla from skillet; keep warm. Repeat procedure with remaining quesadilla.

Step 3

Cut each quesadilla into 8 wedges; top each wedge with about 2 teaspoons tomato.

Oxmoor House Healthy Eating Collection

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