Wow! I can’t believe that I haven’t posted this recipe before. Tuna Quesadillas is one of our favorites that kinda evolved in our home. It all started when MrsMista got a hankering (yes my Texas roots come out from time to time) for a Tuna Melt. I actually fry the tuna in the skillet before I add the cheese, put it on the bread, and toast the sandwich in butter in the skillet. MrsMista loved it!
A few days later, she wanted another Tuna Melt but were out of bread. Time to improvise. We had some Mexican dinner rolls (pan de leche) so I split those in half, toasted the inside, added the tuna and some shredded cheese and Voila! Mini Tuna Melts!
About a week later, we got a taste for those Mini Tuna Melts. Lo and behold (dramatic, huh?), we were out of cheese. So I went rummaging thru our freezer and found some cream cheese. It was worth a try. Rolls, tuna, cream cheese. We had a new taste and it was good! So of course when we wanted them again something was missing. The Rolls!! What were going to do? No bread. No rolls.
Waitaminit!
Were those flour tortillas I saw on top of the fridge? Yes!! A new dish was born! Tuna Quesadillas!
Here are the ingredients:
For the tuna salad:
2 cans of tuna
1/2 medium onion, chopped fine
1 tbsp sweet pickle relish
2 tbsp mayonaise
1 tsp dijon mustard (optional)
4 hard boiled eggs, diced
2 shakes Worchestershire sauce
salt and pepper to taste
Mix all ingredients together in a large bowl.
Now for the quesadilla
2 burrito size flour tortillas
4 oz Philly cream cheese cut into 8 strips
tuna salad from above
2 tbsp vegetable oil (canola or olive)
Add 1 tbsp of oil to a large skillet over medium high heat. When the oil gets hot, put one tortilla in the skillet for 1 minute. Turn the tortilla over. Put 4 strips of Philly cream cheese on half of the tortilla. Spread the tuna salad over the cheese half of the tortilla. Fold the opposite half over. Press lightly. Flip. Press lightly.
Remove the quesadilla from the skillet an place it on a cutting board. Cut it into quarters.
Enjoy!
Bigmista
The Survival Gourmet
