Prep Time:
15 minutes Cook Time: 5 minutes Total Time: 20
minutes
6 servings
½ cup sour cream,
light or regular
½ cup mayonnaise,
light or rugular
2 Tbsp finely
chopped cilantro
1 Tbsp finely
chopped chipotle peppers in adobo sauce OR 1 t0 2 tsp chili powder
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
zest of 1 lime
(about a teaspoon)
20 oz 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 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 ¼ 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 somewat eve 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 skillet to 350 degrees. 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 triangle and serve warm.
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