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)

Smashed Garbanzo Bean Salad
Bread topped with Smashed Garbanzo Bean Salad

Smashed Garbanzo Bean Salad

Garbanzo beans and crunchy vegetables make a delicious sandwich filling or chunky dip.
Prepare:
20 minutes
Makes:
3 cups
Tabouli Bulgur Wheat Salad
Bowl of vegetables with bulgur and dressing.

Tabouli Bulgur Wheat Salad

Tasty make-ahead salad with hearty whole grains, fresh vegetables and a tangy dressing.
Prepare:
45 minutes
Makes:
4 cups
One-Pan Chicken Alfredo
Creamy pasta and broccoli in a skillet.

One-Pan Chicken Alfredo

A delicious one-pan pasta dish with the perfect blend of creamy cheese sauce, veggies and chicken.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
7 Cups
Mix and Match Pasta Salad
Mix and Match Pasta Salad

Mix and Match Pasta Salad

Enjoy a pasta salad in under 30 minutes, made from the ingredients you have on hand! Change the flavors and match your food preferences with different proteins, veggies and dressing.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 cups
Cherry Puff Pancake
Photo of Cherry Puff Pancake

Cherry Puff Pancake

A unique pancake recipe baked in the oven. Low sugar with tart cherries, warm cinnamon and sliced almonds for a crunch!
Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 pieces
Rice with Black Beans and Sausage
Large dish of a simple rice, sausage and vegetable mix.

Rice with Black Beans and Sausage

A comforting dish of filling grains, tender beans and spicy sausage.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 Cups
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.