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)

Lentil Soup
Bowl of green lentil soup.

Lentil Soup

A warm and savory lentil soup seasoned with garlic, chili powder, and cumin.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Peach Yogurt Smoothie
Glass of a creamy orange smoothie with a straw.

Peach Yogurt Smoothie

A sweet, creamy and refreshing smoothie that makes a wonderful breakfast or afternoon treat.
Prepare:
10 minutes
Makes:
3 cups
Magical Fruit Salad
Footed glass dish with a creamy fruit salad. 

Magical Fruit Salad

This 3-ingredient fruit salad is a fun and delicious way to add more fruit to your day!
Prepare:
15 minutes
Makes:
4 cups
Cucumber, Pineapple and Serrano Chile Salad
bowl of salad

Cucumber, Pineapple and Serrano Chile Salad

This refreshing salad will cool you down on a hot day. Perfect for a summer picnic or bbq.
Prepare:
30 minutes
Makes:
8 cups
Sesame Fish and Rice Bowl
A colorful bowl of vegetables and fish on top of a bed of rice served with sesame seeds.

Sesame Fish and Rice Bowl

This quick and easy meal of rice topped with fish in a savory sauce can be comforting and healthy. Add pickled vegetables for color, crunch and nutrients.
Prepare:
10 minutes
Makes:
2 servings
Peanut Protein Smoothie for Two
Glasses of creamy smoothies.

Peanut Protein Smoothie for Two

Creamy and satisfying protein-packed smoothie perfect for breakfast and on-the-go.
Prepare:
10 minutes
Makes:
2 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.