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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

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

Source

Oxmoor House Healthy Eating Collection

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