10-minute lunch idea with sweet peppers and melted cheese.
1 can (5 ounces) tuna in water, drained
½ cup corn kernels (fresh, cooked, or frozen)
½ cup bell pepper, seeded and diced (about 3/4 a small pepper)
½ cup cheese, shredded (try cheddar or mozzarella)
4 8-inch flour tortillas
- Wash hands with soap and water.
- 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.
- One large ear of corn makes about 1 cup of cut corn.
- Try adding cilantro on top for more flavor.
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.