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| Tuna Quesadillas |
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Makes 6 servings
1 can
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(170 g/6 oz) Gold Seal® Flaked Light Tuna, drained |
| 1 can | (19 fl. Oz) kidney beans, rinsed & drained |
| ½ cup |
hot salsa |
| 6 |
10" flour tortillas |
| 3 |
green onions, chopped |
| 1 |
tomato, seeded & chopped |
| ¼ cup |
chopped green olives |
| 2 Tbsp. |
chopped fresh coriander |
| ½ cup |
grated cheddar cheese |
| ½ cup | grated Monterey Jack cheese |
| 1 |
Jalapeno pepper, seeded & finely chopped
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sour cream, salsa, guacamole (optional)
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- In bowl, mash beans with hot salsa.
- Arrange tortillas in single layer on work surface. Divide bean mixture
among tortillas, spreading evenly over each, leaving 1 cm (½")
border on all edges.
- Sprinkle bean mixture with onions, tomato, olives, coriander, tuna, cheeses
and jalapeno pepper.
- Fold each tortilla in half and press together to gently flatten.
- Arrange tortillas in single layer on baking sheets and broil for 6 to
8 minutes or until browned and crisped, turning over halfway through cooking
period. (Or place on BBQ and grill over medium-high heat until browned and
crisp.)
- Serve with accompaniments such as sour cream, salsa or guacamole if desired.
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