Tuna Quesadillas Food

TUNA QUESADILLAS

Steps:

• Preheat your oven to 200 degrees Fahrenheit. This is used to keep your quesadillas warm while you are pan frying your batches.
• Meanwhile, in a medium bowl, mix the tuna with kosher dill pickle, mayonnaise, salt, black pepper, chives, and cayenne pepper until well combined.
• Distribute 1/2 of both Monterey Jack and cheddar cheese on top of one half of each tortilla.
• Top cheese with tuna mixture (about 1/3 cup per tortilla).
• Top tuna mixture with remaining Monterey Jack and cheddar cheese and distribute potato chips over top (crush any larger potato chips if needed).
• Fold over each tortilla so it's a half-moon shape.
• To cook quesadillas, heat 1 tablespoon of olive oil or vegetable oil in a large non-stick frying pan over medium-low heat and gently swirl around to coat.Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches.
• Place two quesadillas in the pan. Cook quesadillas for 2 minutes on one side.
• Carefully flip the quesadillas to the other side and continue to cook for another 2 minutes or until they're golden brown and crispy on the outside and the cheese has melted inside (carefully watch to ensure they don't burn). Once done, transfer the quesadillas to a sheet pan and place into your preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
• Repeat process to cook remaining quesadillas.
• Once the quesadillas are done, cut each in half so you end up with 12 pieces. Serve with your favourite dipping sauce or enjoy as is!

CHARLIE'S TUNA MELT QUESADILLA

Steps:

• In a medium bowl, combine tuna, celery, relish, mayonnaise and lemon juice and mix well.
• Spray small frying pan with non-stick cooking spray. Heat over medium low heat. Place tortilla in pan. Place 1/2 tuna mixture on one half of each tortilla and top with 1/4 cup cheddar cheese and top with second tortilla.
• Cook for 1 - 2 minutes until tortilla begins to brown; flip tortilla and cook on second side until browned and cheese begins to bubble (approximately 1 - 2 minutes).
• Remove from pan and cut into wedges and serve.

TUNA QUESADILLA

Steps:

• Mix tuna with salsa and scallions. Fold in Cheddar. Divide mixture into 1/3's and spread each portion over 1/2 of a tortilla and fold into a half circle. Brown each of the 3 quesadillas on both sides in a hot pan to melt cheese. Cool a bit, cut into wedges and serve.

TUNA QUESADILLA

Steps:

• Combine tuna, mayo and salsa.
• Spread 3 tortillas with the tuna mixture, top with cheese and cover with remaining tortillas.
• Lightly grease a non stick skillet, add the quesadillas, one at a time and cook until lightly browned.
• Turn and cook until cheese has melted.

BLAIR'S GRILLED TUNA QUESADILLAS

Steps:

• Heat a small nonstick skillet with the olive oil and cook the corn, stirring, for 5 minutes. Add 1 tablespoon of water if the pan gets dry. Add the spices and hot red pepper sauce. Set aside.
• In a medium nonstick skillet, place 1 tortilla on the bottom. Evenly distribute the corn mixture, tuna, scallions, and cheese on the tortilla. Place the second tortilla on top and cook until golden on the bottom, 2 to 3 minutes. Turn the quesadilla over and cook until golden on the other side, 2 to 3 minutes more, or until the cheese melts. Cut into 6 wedges.

ZUCCHINI AND TUNA QUESADILLAS

Steps:

• Brush each side of tortilla with a little bit of oil.
• In a large skillet, put one tortilla, oiled side down.
• Spread half pesto and one can of tuna on the tortilla.
• Sprinkle with half the zucchini and cover with 3 slices of cheese.
• Add salt and pepper, if wanted.
• Cover with another tortilla, oiled side up.
• Heat at medium heat 4 to 6 minutes pressing with a spatula from time to time (flip at mid-cooking).
• Set aside and keep warm.
• Do the same with the remaining ingredients.
• When ready to serve, cut each quesadilla in 6 wedges.