- garlic cloves, minced
- 1 tsp vegetable oil
- 1 can 14-3/4 ounces salmon, drained, bones and skin removed
- 1 to 2 tsp dried basil
- 1/2 teaspoon pepper
- 6 to 8 flour tortillas (8 inches)
- 2 cups (8 ounces) shredded mozzarella chees
- In a skillet, saute garlic in oil until tender.
- Stir in salmon, basil and pepper.
- Cook over medium heat until heated through.
- Put about 1/4 cup cheese and 1/4 cup salmon on half of each tortilla.
- Fold over and broil until crispy on both sides.
- Serve with salad or coleslaw
