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Salmon, Corn and Capsicum Quesadillas
4 Serves
0:05 prep
0:05 cook
Salmon, Corn and Capsicum Quesadillas

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

4 serves
0:05 prep
0:05 cook

Ingredients

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Instructions

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.

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