This recipe provides a perfect use for leftover salmon. If leftover salmon is an unlikely scenario in your household, I would still suggest frying (or grilling) some up just to try out this meal. As with any recipe, experimentation and modification is sometimes necessary and encouraged! For instance, if you decide to use this recipe for a large group you may want to omit the cilantro. Apparently a small percentage of people really cannot stand the taste or smell of cilantro. There’s a possible genetic connection, and to these people cilantro tastes terrible, almost like soap. Regardless, give cilantro a try if you haven’t yet because you may, like myself, get hooked on this wonderful herb. 

Ingredients (Serves 4)

8 flour tortillas (I like to use the Tortilla Land uncooked brand)

2 cups shredded cooked salmon

1 avocado (cut into slices and then cubed)

½ cup green onions chopped

2 small tomatoes chopped

1 ½ cups shredded cheese (I prefer the Mexican blend)

¼ cup fresh cilantro chopped (also makes a good garnish)

If you are using the uncooked tortillas you will need to cook them up first. Warm up your cooking pan on the stove top at medium heat, and grease pan with oil or butter. Place one pre-cooked tortilla in the pan and then add one quarter the cheese, salmon, avocado, green onions, tomato, and cilantro. Top with second tortilla and press down with a spatula to mesh your fillings together. This pressing down step is helpful for your next move which is to flip that wonderful, possibly overstuffed, quesadilla you have just created. It usually takes about 1-2 minutes per side for the cheese to melt and the quesadilla to brown. Cut into quarters and serve the quesadillas with salsa and sour cream. You can add a sprig of cilantro as a garnish if you want to get fancy. Enjoy!