1 (15 oz.) can Salmon, drained

a few Mushrooms, sliced (dried? Have to plan ahead to soak.)
2 cloves Garlic, minced

Pepper, to taste

Old Bay Seasoning, to taste (I almost forgot Old Bay.)
Tabasco Sauce, to taste (Sorry, it has to be Texas Pete.)

 6 to 8 (8″ size) Flour Tortillas
3 Green Onions, chopped

Shredded Mexi-Blend Cheese (I will have parmesan or other hard cheese)

Cilantro, chopped (maybe)

    First, start by sauteing the mushrooms and garlic in a little oil in a skillet. Add the salmon, seasonings, Tabasco (or thinly sliced jalapenos) and cook until hot.
Now, heat a griddle or large skillet and start cooking a tortilla, sprinkle about 1/4 cup cheese onto half of tortilla (maybe), top with some salmon mixture, a sprinkling of chopped cilantro, green onions, and top with another 1/4 cup of cheese (And yes, I know that queso is the word for cheese.). Fold empty half of tortilla over the filled half, flip when cheese on the bottom is melted to cook the other side until that cheese melts. (How about cooking the salmon as above, then spreading onto a tortilla, then put a nice coleslaw on top, then fold over and cook. Cole slaw stays crunchy while salmon heats up.)