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...
Succotash
Succotash
Combine sweet corn and tender lima beans with okra and tomato to make the perfect side dish of summer or any time of the year. Succotash is a blend of indigenous and African Heritage foods and we thank those who have shared this recipe with Food Hero.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
5 ½ cups
Taco Seasoning
Taco Seasoning
A 5-minute make-ahead recipe filled with the perfect spices for taco night.
Prepare:
5 minutes
Makes:
1 cup
Quinoa Salad
Quinoa Salad
Quick and healthy quinoa salad made with fresh vegetables and a tangy garlic dressing.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
6 cups
Turmeric Lentils and Pasta
Turmeric Lentils and Pasta
A delicious recipe of tender spiced lentils and orzo pasta.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
6 cups
Berry Blast Off
Berry Blast Off
This parfait combines granola, berries and yogurt for the perfect breakfast, snack or dessert!
Prepare:
5 minutes
Makes:
4 cups
Cucumber and Tomato Salad
Cucumber and Tomato Salad
Simple salad with fresh dill, a creamy dressing and ready in 10 minutes!
Prepare:
10 minutes
Makes:
4 Cups
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.