Spicy Tuna Corn Quesadillas
Spicy Tuna Corn Quesadillas
Ingredients
For the Spicy Tuna Filling
- 12 ounces canned tuna, drained well
- 1 cup canned corn, drained
- 1/2 cup carrot, grated
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced, seeds removed for less heat if desired
- 1/4 cup mayonnaise
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
For Assembly
- 8 flour tortillas, medium-sized (8-inch)
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons unsalted butter, melted, or olive oil
Instructions
- 1
In a medium bowl, combine the drained tuna, drained corn, grated carrot, finely diced red onion, minced jalapeño, mayonnaise, lime juice, chili powder, ground cumin, salt, black pepper, and 1 cup of shredded cheddar cheese. Mix well until all ingredients are thoroughly combined.
⏱️ 10 min
- 2
Heat a large non-stick skillet or griddle over medium heat. Lightly brush one side of a flour tortilla with melted butter or olive oil.
⏱️ 2 min
- 3
Place the buttered side of the tortilla down in the hot skillet. Sprinkle about 1/4 cup of the Monterey Jack cheese over half of the tortilla. Spoon about 1/4 cup of the tuna filling mixture over the cheese.
⏱️ 1 min
- 4
Sprinkle another 1/4 cup of Monterey Jack cheese over the tuna filling. Fold the empty half of the tortilla over the filled half to form a crescent shape.
⏱️ 1 min
- 5
Cook for 3 to 4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Press down gently with a spatula to ensure even browning.
⏱️ 8 min
- 6
Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas, butter, and filling.
⏱️ 12 min
- 7
Once all quesadillas are cooked, slice each into 2 or 3 wedges. Serve immediately with your favorite toppings like sour cream, salsa, or guacamole.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Corn Quesadillas
Ingredients
For the Spicy Tuna Filling
- 12 ounces canned tuna, drained well
- 1 cup canned corn, drained
- 1/2 cup carrot, grated
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced, seeds removed for less heat if desired
- 1/4 cup mayonnaise
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
For Assembly
- 8 flour tortillas, medium-sized (8-inch)
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons unsalted butter, melted, or olive oil
Instructions
- 1
In a medium bowl, combine the drained tuna, drained corn, grated carrot, finely diced red onion, minced jalapeño, mayonnaise, lime juice, chili powder, ground cumin, salt, black pepper, and 1 cup of shredded cheddar cheese. Mix well until all ingredients are thoroughly combined.
⏱️ 10 min - 2
Heat a large non-stick skillet or griddle over medium heat. Lightly brush one side of a flour tortilla with melted butter or olive oil.
⏱️ 2 min - 3
Place the buttered side of the tortilla down in the hot skillet. Sprinkle about 1/4 cup of the Monterey Jack cheese over half of the tortilla. Spoon about 1/4 cup of the tuna filling mixture over the cheese.
⏱️ 1 min - 4
Sprinkle another 1/4 cup of Monterey Jack cheese over the tuna filling. Fold the empty half of the tortilla over the filled half to form a crescent shape.
⏱️ 1 min - 5
Cook for 3 to 4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Press down gently with a spatula to ensure even browning.
⏱️ 8 min - 6
Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas, butter, and filling.
⏱️ 12 min - 7
Once all quesadillas are cooked, slice each into 2 or 3 wedges. Serve immediately with your favorite toppings like sour cream, salsa, or guacamole.
⏱️ 1 min