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Grilled Vegetable and Salmon Quesadilla

This grilled vegetable and salmon quesadilla recipe is a delicious, healthy twist on the classic quesadilla.



  • 1 (40 oz) pouch Chicken of the Sea® Skinless/Boneless Pouch
  • 1 c olive oil
  • 8 each portobello mushrooms, large
  • 8 each red bell peppers, chopped
  • 8 each small red onions, chopped
  • 8 each small summer squash, diced
  • 8 each small zucchini, diced
  • salt and white pepper to taste
  • 64 whole grain tortillas
  • 32 oz goat cheese
  • 16 c. part skim mozzarella


  1. In a large skillet or wok, add the olive oil and sauté the vegetables over medium heat until softened, about 5 minutes.
  2. Once the vegetables are cooked, transfer to a plate.
  3. Add a tortilla to the skillet and heat. Add 1/2 cup mozzarella cheese on top of the tortilla, then ½ cup of the vegetables and 2 ½ ounces of the salmon.
  4. Once the mozzarella cheese begins to melt, add 2 ounces goat cheese on top of the salmon and cover with a second tortilla.
  5. Cook until slightly crisp then flip to toast the other side.
  6. Repeat the above with the remaining ingredients.
  7. Let the quesadillas cool slightly and then cut into halves or quarters. Serve with your favorite condiments, such as sour cream, salsa or guacamole.

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