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)

Fruity French Toast Casserole
Baking dish with a layer of bread cubes, peaches and a crumbly topping.

Fruity French Toast Casserole

A baked version of French toast with your favorite fruit. Ready in about an hour!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 Cups
Harissa Spice Mix
Small bowl of a red spice mix.

Harissa Spice Mix

This homemade spice blend is great on meats and veggies.
Prepare:
5 minutes
Makes:
2 Tablespoons
Mashed Parsnips and Potatoes
Bowl of seasoned and mashed parsnip and potato.

Mashed Parsnips and Potatoes

Hearty, buttery root vegetables mashed with creamy yogurt and seasoned with garlic.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
3 cups
Stovetop Brown Rice
Cooked rice in a bowl.

Stovetop Brown Rice

Nutrient-rich whole grain that can be used in a variety of recipes. Great make-ahead staple.
Prepare:
5 minutes
Cook:
45 to 55 minutes
Makes:
3 cups
Tropical Beets
Bowl of red beets and pineapple.

Tropical Beets

A 15-minute side dish that is tangy, sweet and earthy.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
2 cups
Grape Salsa
Medium bowl of grape salsa shown with tortilla chips.

Grape Salsa

A sweet and savory salsa with a bit of spice.
Prepare:
20 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.