Quick & Easy

Salmon, Corn And Capsicum Quesadillas


Delicious and full of flavour, quesadillas are perfect for an afterschool snack or an addition to a Mexican feast!

Prep time:5 mins

Cook time:5 mins

Serves: 4


  • 415g John West Pink Salmon, drained, bones removed and flaked
  • 1/3 cup mayonnaise
  • 2 spring onions, finely chopped
  • 125g can Edgell Diced Capsicum, drained
  • 125g can Edgell Super Sweet Corn Kernels, drained
  • 6 tortillas
  • ½ cup grated tasty cheese
  • Oil spray
  • Lime wedges, for serving
  • Coriander and mint leaves, for garnish


Step 1

Combine John West Pink Salmon, mayonnaise, spring onions, Edgell Diced Capsicum and Edgell Super Sweet Corn Kernels in a bowl until salmon is smooth.

Step 2

Divide and spread salmon mixture between 3 tortillas. Sprinkle each with cheese and cover with remaining tortillas.

Step 3

Heat a frypan over medium heat. Spray each tortilla with oil on both sides and toast quesadillas on both sides until golden. Cut into wedges and serve immediately with lime wedges. Garnish with mint and coriander leaves.

Tasty Tip!

Baby spinach leaves can also be added beneath the cheese to add extra vegies to your meal.

Salmon Corn And Capsicum Quesadillas
Average user rating:
  • 4

Featured in this recipe

  • Pink Salmon 415g

    Pink Salmon 415g

  • Diced Capsicum 125g

    Diced Capsicum 125g

  • Super Sweet Corn Kernels 125g

    Super Sweet Corn Kernels 125g

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