Ingredients
Scale
- 1 can (5 ounces) tuna, drained
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 4 (8-inch) flour tortillas
- 1 cup shredded cheddar cheese
- 2 tablespoons vegetable oil
Instructions
- In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, Dijon mustard, and black pepper. Mix well.
- Lay two tortillas flat. Sprinkle half of the shredded cheddar cheese on one half of each tortilla.
- Spoon half of the tuna mixture over the cheese on each tortilla.
- Fold the other half of each tortilla over the tuna mixture to create a half-moon shape.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Carefully place one quesadilla in the skillet. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted.
- Repeat with the remaining quesadilla, adding the remaining 1 tablespoon of oil to the skillet if needed.
- Slice each quesadilla into wedges and serve immediately.
Notes
- Feel free to add other vegetables like bell peppers or corn to the tuna mixture.
- Serve with your favorite salsa or sour cream for dipping.
- These quesadillas are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-fried
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg