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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.

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.

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.

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.

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.

Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas, butter, and filling.

Once all quesadillas are cooked, slice each into 2 or 3 wedges. Serve immediately with your favorite toppings like sour cream, salsa, or guacamole.


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.

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.

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.

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.

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.

Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas, butter, and filling.

Once all quesadillas are cooked, slice each into 2 or 3 wedges. Serve immediately with your favorite toppings like sour cream, salsa, or guacamole.
