10-minute lunch idea with sweet peppers and melted cheese.
Tuna Quesadillas
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
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- In a bowl, mix together tuna, corn, bell pepper and cheese.
- Spread ¼ of the filling over half of each tortilla. Fold tortilla in half over the filling.
- Heat each quesadilla in a skillet over medium heat until the cheese is melting.
- Turn the quesadilla over and cook for another 30 seconds to 1 minute.
- 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.
You might also like...
Savory Yogurt Spread
Savory Yogurt Spread
A thick and creamy herbed yogurt spread that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Baked Cauliflower Tots
Baked Cauliflower Tots
Cauliflower Tots are cheesy and kid-approved! They are sure to become your favorite side dish or snack.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
15 tots
Watermelon Salsa
Watermelon Salsa
Enjoy this unique salsa as a sweet, tangy and fresh snack or as a topping for tacos or fish.
Prepare:
15 minutes
Makes:
2 cups
Jollof Rice
Jollof Rice
This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Mashed Turnips and Potatoes
Mashed Turnips and Potatoes
A creamy blend of root vegetables mashed and flavored with sour cream and garlic.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
3 cups
French Toast
French Toast
A simple breakfast that everyone will love. Top with your favorite fruits or sauces.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
4 slices
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.