Salmon, corn and capsicum quesadillas
Baby spinach leaves can also be added to these quesadillas if you want to up the vege factor.
- Combine John West Pink Salmon, mayonnaise, spring onions, diced capsicum and corn kernels in a bowl until salmon is smooth.
- Divide and spread salmon mixture between three tortillas. Sprinkle each with cheese and cover with remaining tortillas.
- Heat a frypan over medium heat. Spray each tortilla with oil on both sides and toast quesadillas on both sides until golden.
- Cut into wedges and serve immediately with lime wedges. Garnish with mint and coriander leaves.