Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light December 1998

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Recipe Summary

Yield:
8 servings (serving size: 3 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread cream cheese evenly over 4 tortillas. Divide the salmon among tortillas. Sprinkle with pepper. Top each portion with 1 tortilla, pressing gently. Heat a nonstick skillet over medium-high heat. Cook each quesadilla 2 minutes on each side. Cut each quesadilla into 6 wedges.

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Nutrition Facts

182 calories; calories from fat 21%; fat 4.2g; saturated fat 2.5g; mono fat 1.3g; poly fat 0.3g; protein 9.4g; carbohydrates 25.8g; fiber 1.8g; cholesterol 22mg; iron 0.3mg; sodium 660mg; calcium 33mg.
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