Heart-Healthy Salmon Quesadillas

1. 1

   Heat 1 teaspoons of the olive oil in a medium (10-inch) nonstick skillet over medium heat.

2. 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. 3

   In a small bowl, mix together the shredded cheeses. Set aside.

4. 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. 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. 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. 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. 8

   Cut each quesadilla into three triangles. Serve immediately with guacamole, tomato salsa and non-fat sour cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.