salmon, red pepper + feta quesadillas

1 213 g/7.5 oz can flaked pink salmon, drained, mashed
or
2 170 g/3 oz cans flaked tuna, drained
125 mL Western Family salsa (mild, medium, or hot) 1/2 cup
3 green onions, chopped
1 roasted red bell pepper, *chopped
45 mL chopped green olives 3 tbsp
1 jalapeño pepper, seeded, finely chopped (optional)
125 mL light Feta cheese, grated or crumbled 1/2 cup
6 10"/25 cm whole wheat flour tortillas

* available in the Deli or in jars

In a bowl, combine salmon or tuna, salsa, green onions, roasted pepper, olive, jalapeño pepper and cheese.

Arrange tortillas in a single layer on a clean work surface. Divide salmon mixture among tortillas spreading evenly over each, leaving a 1/2"/1.25 cm border on all edges. Fold each tortilla in half and press together to gently flatten.

Arrange tortillas in a single layer on baking sheets and broil for 6 to 8 minutes or until browned and crisped, turning over halfway through cooking. (Or place on a barbecue and grill over medium-high heat until browned and crisp.) Serve with accompaniments such as sour cream, salsa or guacamole.

Makes 6 quesadillas.

Nutritional Analysis:
Calories 238 Protein 14.2 g Fat 9.4 g Carbohydrate 23.9 g Fibre 3.2 g