These Pink Salmon and Veggie Quesadillas are crispy, cheesy, and packed with healthy ingredients! Made with canned pink salmon, melty cheese, and sautéed veggies, they’re a quick, kid-friendly dinner perfect for busy nights. Serve with sour cream or guacamole for extra deliciousness!
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Pink Salmon and Veggie Quesadillas (Kid-Approved!)
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Ingredients
1 can pink salmon, drained and flaked
4 large flour tortillas (whole wheat or gluten-free optional)
1 cup shredded cheddar or Monterey Jack cheese
½ cup red bell pepper, diced
½ cup zucchini, grated
½ cup corn kernels (fresh, canned, or frozen)
2 green onions, sliced
1 tsp olive oil (for sautéing)
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
1 tbsp butter (for cooking)
Directions
- Sauté the veggies – Heat olive oil in a skillet over medium heat. Add red bell pepper, zucchini, corn, and green onions. Sauté for 3–4 minutes until softened. Stir in garlic powder, onion powder, salt, and black pepper. Remove from heat.
- Prepare the filling – In a bowl, mix flaked pink salmon with the cooked veggie mixture.
- Assemble the quesadillas – Lay out tortillas and sprinkle half with shredded cheese. Evenly spread the salmon-veggie mixture over the cheese, then top with more cheese. Fold the tortilla in half.
- Cook – Heat butter in a large skillet over medium heat. Cook the quesadilla for 2–3 minutes per side, or until golden brown and crispy.
- Slice & serve – Cut into wedges and serve warm with sour cream, guacamole, or salsa!
Notes
- Serve with Sour cream, Guacamole, or Salsa.
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