Heart-healthy Salmon Quesadillas

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons extra virgin olive oil
• 1 cup kale, stems removed, shredded into bite-sized pieces
• 1 teaspoon kosher salt or 1 teaspoon sea salt
• 1/2 cup shredded low-fat cheddar cheese or 1/2 cup colby cheese
• 1/2 cup shredded asiago cheese
• 32 inches whole wheat tortillas
• 6 ounces canned pink salmon, flaked

Recipe

• 1 heat 1 teaspoons of the olive oil in a medium (10-inch) nonstick skillet over medium heat.
• 2 place the kale in the skillet and cook until just wilted, about 4 to 5 minutes. season with the kosher salt or sea salt. remove the kale from the skillet and set aside.
• 3 in a small bowl, mix together the shredded cheeses. set aside.
• 4 heat the remaining teaspoon of olive oil in the same skillet over medium heat. place one tortilla in the bottom of the skillet.
• 5 top half of the tortilla with 1/4 cup of the kale, one-quarter of the flaked salmon and 1/4 cup of the shredded cheese mixture.
• 6 fold the other half of the tortilla over the filling and cook for one minute, pressing down lightly with the back of a spatula.
• 7 using tongs, gently flip the quesadilla over and cook another minute or two, until lightly browned. repeat with remaining three tortillas and fillings.
• 8 cut each quesadilla into three triangles. serve immediately with guacamole, tomato salsa and non-fat sour cream, if desired.