Cheesy Salmon Quesadilla

Finding quick and healthy lunches aside from a variation of sandwiches can be a challenge for me. So this fits the bill perfectly. Just put the quesadillas together, place them in the frypan, and almost before you know it, it is done! I like this so much I also cook it at home in the kitchen at times.

They are so simple they make a great snack, lunch or an easy light dinner. This recipe uses just 4 ingredients I always have on hand: tinned salmon, grated apple, cheese and some mayo inside a tortilla and it works every time and anytime.

Ingredients

• 1 can (170 g) pink salmon, drained well (I keep the bones and crush them with my fingers - added calcium and it is easily digested - I promise that fussy eaters wont even notice them!)
• ¾ cup grated tasty cheese
• 1 apple peeled and grated
• ¾ cup low fat mayonnaise
• 4 x 10-inch whole-wheat flour tortillas

Directions

1. Preheat barbecue or fry pan to medium heat.
2. In a bowl, stir together salmon, apple, cheese and mayonnaise.
3. Spread a generous serving of mixture on half of each tortilla. Fold into a half-moon shape.
4. Place on your frypan or a piece of tin foil large enough to cover the folded quesadilla but leave the ends open so it doesn't sweat and you can easily check on it. 
5. Grill/fry about 4 minutes per side, or until cheese has melted and tortilla is golden brown.
6. Cut tortillas into wedges and serve immediately.

Best eaten hot!

This mixture is also lovely as a topping on open bread roll and placed under a griller until top melts and turns golden brown. It is fabulous in jaffle iron sandwich on a wonderful camp fire.