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)

Salsa Roja
Bowl of textured tomato salsa.

Salsa Roja

This fresh and spicy red salsa can be used with a variety of dishes including tacos and enchiladas and for dipping most anything.
Prepare:
10 minutes
Cook:
25 minutes
Makes:
1 ½ cups
Master Mix Biscuits
Plate of golden biscuits served with jam.

Master Mix Biscuits

A quick and easy all-in-one mix for making delicious biscuits.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
10 Servings
Tuna Pasta Salad
Bowl of macaroni noodles with tuna and vegetable cubes.

Tuna Pasta Salad

A perfect dish for any gathering, with macaroni, fresh veggies and a creamy dressing.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
6 cups
Whole-Wheat Zucchini Bread
Slices of moist zucchini bread.

Whole-Wheat Zucchini Bread

A warm and tasty sweet treat that’s packed with veggies, warm cinnamon and crunchy nuts.
Prepare:
15 to 20 minutes
Cook:
45 to 60 minutes
Makes:
16 slices
Strawberry Rhubarb Smoothie
Photo of Strawberry Rhubarb Smoothie

Strawberry Rhubarb Smoothie

Enjoy a fresh taste of spring any time of year with this smoothie.
Prepare:
20 minutes
Makes:
6 cups
Chicken and Black Bean Salsa Burritos
Bean and chicken mix wrapped in flour tortillas and tin foil shown on plates.

Chicken and Black Bean Salsa Burritos

Tortillas are rolled around a flavorful filling of beans, spices and chicken. Kids and adults will love them for a quick and tasty breakfast, lunch or dinner!
Prepare:
20 minutes
Cook:
30 minutes
Makes:
4 Burritos
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.