If your kids turn their noses up at fish, this recipe is about to change everything. Flaked sockeye salmon hides beautifully among melted cheese, sweet corn, and black beans inside a golden, crispy tortilla. It's a sneaky way to get omega-3s into picky eaters — and honestly, adults love it just as much. Serve with salsa, sour cream, and guacamole for a casual dinner everyone will ask for again.

Ingredients

• 2 wild sockeye salmon portions (5-6 oz each), cooked and flaked
• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack or Mexican blend cheese
• ½ cup canned black beans, rinsed and drained
• ½ cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon butter or olive oil
• Salsa, sour cream, and guacamole for serving

Instructions

1. Prep the salmon: If not already cooked, bake salmon portions at 400°F for 12 minutes. Let cool slightly and flake with a fork into small pieces.
2. Assemble: Lay tortillas flat. On one half of each, layer cheese, flaked salmon, black beans, corn, and cilantro. Fold the other half over to close.
3. Cook: Melt a little butter in a large skillet over medium heat. Cook each quesadilla 3-4 minutes per side until the tortilla is golden and crispy and the cheese is melted.
4. Slice and serve: Let rest 1 minute, then cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and guacamole on the side.