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...
One-Pan Chicken Alfredo
One-Pan Chicken Alfredo
A delicious one-pan pasta dish with the perfect blend of creamy cheese sauce, veggies and chicken.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
7 Cups
Chicken Creole
Chicken Creole
Quick and easy recipe that is full of flavor and ready in under an hour.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
10 cups
Sweet Potato and Orange Muffins
Sweet Potato and Orange Muffins
A warm and comforting combination of whole-wheat flour, sweet potatoes, warm spices and tangy orange make these muffins perfect for breakfast or a snack.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
12 muffins
Pasta Ratatouille
Pasta Ratatouille
Fresh summer veggies and herbs make the perfect topping for hearty pasta.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
9 cups
Tomato Pasta Salad
Tomato Pasta Salad
Great make ahead-meal with fresh veggies, Italian herbs and a tangy dressing.
Prepare:
15 minutes
Makes:
6 cups
Couscous Salad
Couscous Salad
A light and colorful salad combining sweet cranberries, crunchy pecans and fresh vegetables with couscous pasta.
Prepare:
15 minutes
Makes:
5 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.