Sockeye & Veggie Quesadilla - Bristol Bay Sockeye Salmon
Loaded with grilled vegetables and tender sockeye salmon, these quesadillas are a real crowd pleaser and so easy to prepare.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bristolbaysockeye.org.
Ingredients
- Nonstick cooking spray
- 1 medium zucchini, halved lengthwise and sliced
- 8 ounces sliced mushrooms
- 1/2 onion, thinly sliced
- salt, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 4 large (burrito-size) tortillas
- 8 ounces shredded sharp cheddar cheese
- 1 can (14.75 oz.) or 2 cans (7.5 oz. each) sockeye salmon, drained and chunked
- Pico de Gallo sauce, guacamole or sour cream, as desired for dipping/topping
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