Recipes from the Grapevine Cottage
Recipes --> Main Courses --> Tuna Quesadilla Melts
Tuna Quesadilla Melts
Linda can turn almost anything into either a taco or a quesadilla. Both are much leaner than a sandwich and are much more interesting. This recipe doesn't disappoint....
1/2 cup sour cream, light or regular
1/2 cup mayonnaise, light or regular
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped chipotle peppers in adobo sauce
1/2 teaspoon of ancho chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt, plus more to taste
zest of 1 lime (about a teaspoon)
20 ounces canned tuna, well-drained (I prefer albacore tuna packed in water)
12 8-inch flour tortillas
3 cups shredded Monterey Jack cheese, cheddar cheese or Mexican cheese blend
In a medium bowl, whisk together the sour cream, mayo, cilantro, chipotle peppers and chili powder, onion powder, garlic powder, salt, and lime zest. Add the tuna and mix until evenly combined. Add additional salt to taste, if needed.
Sprinkle 1/4 cup cheese (or more, depending on how cheesy you want them) evenly on a tortilla. Top with spoonfuls of the tuna mixture, spreading into a somewhat even layer (it doesn't have to be perfect). Sprinkle with a little more cheese and top with another tortilla. Repeat with remaining tortillas. I get about six quesadillas total.
Preheat griddle (can use a skillet on the stovetop) to medium heat. I set my electric griddle to 350 degrees F. When the griddle is hot, cook the quesadillas for 2-3 minutes per side until the tortillas are golden and the cheese is melted. Let rest for a minute or so, cut into triangles and serve warm. We served this with a nice bottle of Jean-Luc Colombo Rosé....
Adapted from melskitchencafe.com
November 13, 2019