Skip to main content

Tuna Quesadillas

10-minute lunch idea with sweet peppers and melted cheese.
Plate of tortillas folded over a tuna, vegetable and cheese mix.
Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 Quesadillas
Nutrition Facts: View label

Ingredients

1 can (5 ounces) tuna in water, drained
½ cup corn (cooked from fresh or frozen, or canned, drained and rinsed) (see Notes)
½ cup diced bell pepper (about ¾ a small pepper)
½ cup shredded cheese (try cheddar or mozzarella)
4 8-inch flour tortillas

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. In a bowl, mix together tuna, corn, bell pepper and cheese.
  4. Spread ¼ of the filling over half of each tortilla. Fold tortilla in half over the filling.
  5. Heat each quesadilla in a skillet over medium heat until the cheese is melting.
  6. Turn the quesadilla over and cook for another 30 seconds to 1 minute.
  7. Refrigerate leftovers within 2 hours.

Notes

  • One large ear of corn makes about 1 cup of cut corn.
  • Cook frozen corn according to package directions or to 165 degrees F.
  • Try adding cilantro on top for more flavor.

Comments

Sherman Extension has used this recipe several times for Sherman County School SKORE afterschool cooking, as part of the class focused on quesadillas.  Most of the youth are somewhat suspicious of this recipe, because they are not familiar with tuna when it comes to Mexican type food.  The quesadillas are fun for kids to prepare, but most aren't willing to try, due to all the vegetables.  The quesadillas do not hold together well, so make sure to have a fork to eat up everything that falls out onto the plate.  This recipe might work better for teens and adults that are interested in eating vegetarian or incorporating more vegetables into their meals.  You might want to experiment adding a dash of some type of Mexican spices to the quesadillas. 

You might also like...

Recipes A to Z (without photos)

Stovetop Teff
Bowl of fine textured teff.

Stovetop Teff

Teff has a mild and nutty flavor with a soft texture.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
2 ½ cups
Savory Turnips
Bowl of browned turnips with parsley.

Savory Turnips

Hearty and tender root veggies cooked in a savory broth and finished with zesty lemon and fresh herbs.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
3 Cups
Vegetable and Beef Skillet Meal
Casserole dish with melted cheese coating a rice and vegetable mix.

Vegetable and Beef Skillet Meal

Warm and comforting meal with beef and veggies over warm rice and topped with cheese.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 cups
Roasted Tomatoes
Roasted tomato halves and herbs with a small amount of liquid in the bottom of the baking dish.

Roasted Tomatoes

Rich and flavorful roasted tomatoes with garlic and your favorite fresh or dried herbs.
Prepare:
10 minutes
Cook:
30 to 45 minutes
Makes:
2 ½ to 3 cups
Veggie and Egg Rice
Bowl of rice, egg and vegetable mix.

Veggie and Egg Rice

30-minute customizable meal that is filling, fresh and healthy.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
8 Cups
Banana Oatmeal Cookies
Chewy oat and raisin cookies are shown on a serving plate.

Banana Oatmeal Cookies

A great grab-and-go snack with sweet raisins, warm cinnamon and a hint of vanilla. No sugar added and kid approved!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
14 Cookies
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.