Smoked Salmon Quesadilla
Date: Aug. 25th, 2019 - 1:00 PM
Ingredients
½ cup frozen peas, thawed
2 tablespoons minced red onion
1 tablespoon cider vinegar
3 tablespoons reduced-fat cream cheese (1½ ounces)
2 miniature soft wraps, such as La Tortilla Factory Smart & Delicious Soft Wraps Mini brand
1 (3 ounce) package skinless, boneless smoked salmon, broken up
Chopped tomatoes (optional)
Preparation
- Combine peas, onion, and cider vinegar in a small bowl. Let stand 3 minutes to pickle; drain.
- Combine half of the pea-onion mixture with the cream cheese in another small bowl, mashing with a fork to combine.
- For quesadilla, spread half of the cream cheese mixture onto each soft wrap. Spoon the salmon and the remaining pea-onion mixture over the cream cheese mixture on one of the wraps. Top with the remaining soft wrap, with the cream cheese mixture side down.
- Coat a large cast-iron skillet or nonstick skillet with cooking spray. Heat the skillet over medium heat. Add the quesadilla; cook 2 to 3 minutes or until lightly browned, turning once halfway through cooking time. Cut the quesadilla into six wedges. If desired, serve with tomatoes and cilantro.
