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...
Sesame Noodles with Broccoli and Chicken
Sesame Noodles with Broccoli and Chicken
Whole-wheat noodles with broccoli and a savory sesame sauce. The perfect meal any night of the week.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 cups
Prepare:
5 minutes
Cook:
5 minutes
Makes:
8 cups
Pomegranate Vinaigrette
Pomegranate Vinaigrette
Dress your winter greens and roasted vegetables with this fresh and colorful dressing.
Prepare:
10 minutes
Makes:
3/4 cup
Rice with Black Beans and Sausage
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
Buttermilk Scones
Buttermilk Scones
This kid-approved scone recipe is good for breakfast, a holiday brunch or an everyday snack.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
9 Scones
Salsa Chicken
Salsa Chicken
Shredded chicken has never been easier to prepare and have on hand. Make an endless number of go-to meals from two simple ingredients and a slow cooker.
Prepare:
5 minutes
Cook:
6 to 8 hours
Makes:
6 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.