• 2 garlic cloves , minced
• 1 teaspoon vegetable oil
• 2-7.75oz cans Dave's King Salmon Or...
• 1-1 1/2 cup cooked salmon , amount is approximate, leftovers work great here
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1 tablespoon butter
• 4 large flour tortillas or corn tortillas , whatever you prefer, burrito size is good
• 2 cups mozzarella cheese or monterey jack cheese or monterey jack pepper cheese , shredded

Saute garlic in oil until tender but not brown. Stir in salmon, basil and pepper. Cook over medium heat until warm. (For one less pan to wash I sometimes do this in my microwave in a small glass bowl and it comes out great. Microwaves vary- mine only takes a few minutes- I start with the garlic and oil for about 30 seconds then add the rest.).

Meanwhile spread butter over one side of each tortilla. Place butter side down on griddle. Sprinkle each with 1/2 c cheese. Spread 1/2 cup of mixture over half of the cheese. Fold tortilla in half and cook for 1 to 2 minutes on each side or until golden brown.

Cut into wedges and serve.

Guacamole and sour cream make nice garnishes but these are great as is.

I never in a million years would have believed that a salmon quesadilla would even be edible, much less GOOD, but this really was! It was entirely unexpected. I discovered as I started making them that I had no basil, so I substituted cajun seasoning; and I used that fat-free fake spray butter on the tortillas to cut fat and calories. Both worked out very well! Easy to make for sure! Definitely one I'll be making again.
-Barb- S.Ca
These are great! I made them with leftover grilled salmon bake my quesadillas - sprayed with olive oil spray both sides after folding in half (350 degrees for 20 minutes?) This is
an unusual but delicious recipe!
-Cary-Ny,Ny