Smoked Salmon Quesadilla

Smoked Salmon Quesadilla

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From: Diabetic Living Magazine

Smoked salmon, peas, and red onion are mixed with cream cheese and spread between layers of a soft tortilla wrap—resulting in an easy-to-make quesadilla with a mouthwatering and melty filling.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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)
  • Chopped fresh cilantro (optional)

Preparation

  • Prep

  • Ready In

  1. Combine peas, onion, and cider vinegar in a small bowl. Let stand 3 minutes to pickle; drain.
  2. Combine half of the pea-onion mixture with the cream cheese in another small bowl, mashing with a fork to combine.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: 3 wedges
  • Per serving: 196 calories; 8 g fat(3 g sat); 6 g fiber; 17 g carbohydrates; 17 g protein; 23 mcg folate; 38 mg cholesterol; 3 g sugars; 920 IU vitamin A; 8 mg vitamin C; 65 mg calcium; 2 mg iron; 516 mg sodium; 103 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 lean protein, 1 starch, ½ fat

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