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Ingredients

  • 1 can BRUNSWICK® SARDINES or BRUNSWICK® SEAFOOD SNACKS, drained
  • 4 whole wheat tortillas, 8” / 20 cm
  • 2 tbsp. light cream cheese
  • 2 tbsp. canned green chilies
  • 1/4 cup red bell pepper, thinly sliced
  • 1/4 cup green bell pepper, in thin strips
  • 1/2 cup light cheddar cheese, shredded

Directions

  • Spread the cream cheese on two tortillas. Divide the chilies, bell peppers, BRUNSWICK® SARDINES or BRUNSWICK® SEAFOOD SNACKS and spread over the cream cheese layer.
  • Add cheddar cheese and press remaining two tortillas on top of each quesadilla.
  • Brush top of each quesadilla with olive oil or spray with nonstick spray.
  • Place oiled side down in a preheated skillet. Lightly brown the bottom tortilla
  • Oil or spray the top tortilla, carefully flip the quesadilla and heat through till cheese is melted.
  • Serve with salsa, light sour cream, jalapenos or your other favourite garnishes.

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