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Home Recipes Tuna Tuna and cheese quesadilla

Tuna and cheese quesadilla

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Prep Time

Prep Time

10 Minutes

Cook Time

Cook Time

10 Minutes

Yield

Yield

4

Difficulty Level

Difficulty Level

Easy, Quick

Ingredients

  • 1 x 185g can Safcol Tuna in oil Italian style, drained
  • 4 flour or corn tortillas
  • 2 medium cooked waxy peeled potato cut in small cubes
  • 300g grated mature Cheddar
  • ½ cup loosely packed coriander leaves
  • 2 tablespoons sliced jalapeño chillies, nacho style
  • freshly ground black pepper
  • 1 tablespoons olive oil
  • juice ½ lime (optional)

    to serve

  • ½ fresh lime cut in wedges (optional)
  • sour cream

Instructions

  1. Using a heavy based frying pan add the olive oil. Fry the potato until it just starts to change colour. Take off the heat and add the tuna, jalapeños, cheese, pepper, lime juice and half the coriander leaves. Mix well.
  2. Preheat a ridge grill, sandwich press or overhead grill.
  3. Top two of the tortillas with the tuna and potato mix and top with the second tortilla. Grill turning once until golden. Keep in a pre-warmed oven to stay hot. Cut each one in six and serve with a generous dollop of sour cream topped with the remaining coriander leaves and a lime wedge. Serves 4 or 2 hungry people.
Servings: 4
Ready in: 20 Minutes
Course: Lunch, Snack
Recipe Type: Video Recipes
Ingredient: Tuna

Tuna and cheese quesadilla

Toasted tacos with tuna, cheese, potato, jalapenos and coriander. This Mexican-inspired tuna and cheese quesadilla dish is easy to make from everyday ingredients you can keep in the pantry. It’s full of protein and flavour, depending on how spicy you like your food, vary the number of jalapenos.

Did you know?

Chilli is said to boost your immune system. Chilli contains up to seven times the vitamin C level of an orange and has a range of health benefits, including fighting sinus congestion, aiding digestion and helping to relieve migraines and muscle, joint and nerve pain. It’s also a good source of vitamins A and E, beta-carotene, folic acid and potassium. Chilli has long been used to reduce food micro-contamination and is also considered a potential metabolism booster for weight loss.

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