Ingredients
2 garlic cloves, minced1 teaspoon canola oil1 can (14-3/4 ounces) salmon, drained, bones and skin removed1 to 2 teaspoons dried basil1/2 teaspoon pepper1 tablespoon butter, softened4 flour tortillas (8 inches), warmed2 cups (8 ounces) part-skim shredded mozzarella cheeseGuacamole or salsa
Preparation
In a skillet, saute garlic in oil until fragrant. Stir in the salmon, basil and pepper; heat through.
Meanwhile, spread butter over one side of each tortilla. Place tortillas on a griddle, buttered side down. Sprinkle one half of each tortilla with 1/4 cup cheese and a fourth of the salmon; top each with 1/4 cup cheese. Fold other half over filling.
Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut each into wedges; serve with guacamole or salsa.
