Tuna Quesadilla
Layer tuna, cheese, and vegetables between two flour tortillas and pan-fry until golden and crispy.
Ingredients
soft flour tortillas
2
canned tuna (drained)
half a can
cheddar cheese (shredded)
1/3 cup
scallions (peeled and sliced)
2
orange bell pepper (seeded and diced)
half
olive oil (for brushing the pan)
a pinch
Instructions
1
Prepare the Filling
Place one tortilla on a cutting board or clean, dry work surface. Spread the tuna on top, leaving a 3/4 inch (2 cm) border around the edges.
2
Layer the Ingredients
Sprinkle the cheddar cheese over the tuna, then add the scallions and orange bell pepper. Top with the second tortilla and press down firmly.
3
Cook One Side
Brush a small amount of olive oil onto a skillet. Cook the quesadilla over medium heat for 2 minutes. Press down with a spatula to help the cheese melt.
4
Flip
Now you need to flip the quesadilla. Carefully slide it onto a large plate. Place another plate on top, then gently flip the plates over.
5
Cook the Other Side
Carefully slide the quesadilla back into the pan and cook the other side for another 2 minutes. Remove the cooked quesadilla from the pan and cut into wedges.
