Tuna Quesadillas

Prep time: 10 minutes
Cooking time: 10 minutes
Makes: 4 quesadillas
Nutrition Facts: View Label(s)
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Recipe Notes

  • One large ear of corn makes about 1 cup of cut corn.

Ingredients

1 can
(5 ounce) tuna in water, drained
1⁄2 cup
corn kernels (fresh, cooked, or frozen)
1⁄2 cup
bell pepper, seeded and diced (about 3/4 a small pepper)
1⁄2 cup
cheese, shredded (try cheddar or mozzarella)
4
8-inch flour tortillas

Directions

1. In a bowl, mix together tuna, corn, bell pepper and cheese.
2. Spread ¼ of the filling over half of each tortilla. Fold tortilla in half over the filling.
3. Heat each quesadilla in a skillet over medium heat until the cheese is melting.
4. Turn the quesadilla over and cook for an additional 30 seconds to 1 minute.
5. Refrigerate leftovers within 2 hours.

Notes

  • One large ear of corn makes about 1 cup of cut corn.
Last updated: 02/28/17

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