Combine John West Pink Salmon, mayonnaise, spring onions, Edgell Diced Capsicum and Edgell Corn Kernels in a bowl until salmon is smooth.
Divide and spread salmon mixture between 3 tortillas. Sprinkle each with cheese and cover with remaining tortillas.
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.
Baby spinach leaves can also be added beneath the cheese to add extra vegies to your meal.