Makes 24 slices
1 cup (250 ml) grated Canadian Provolone
1 can salmon (213 g), drained
3/4 cup (180 ml) salsa
2 or 3 green onions, chopped
1/4 cup (60 ml) finely diced green pepper
1/4 cup (60 ml) finely diced red pepper
2 tbsp (30 ml) chopped fresh cilantro
Fresh or dried hot chili peppers to taste
16 to 20 mini pita breads
2 tbsp (30 ml) melted butter
Combine grated cheese with salmon, salsa, onions, peppers and cilantro. Add hot chilli peppers if desired. Cut opening into pita pocket just big enough to insert a spoon. Stuff pita breads with cheese/salmon mixture. Pinch openings shut. Place on a cookie sheet covered with parchment paper. Brush with melted butter and bake at 375°F (180°C) 7-10 minutes or until quesadillas are crispy and fi lling hot. Serve hot, warm or cold with sour cream and/or more salsa.
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