Tuna Quesadilla Melts {20-Minute Meal}
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Tuna Quesadilla Melts {20-Minute Meal}
Description
This recipe mixes drained tuna with a blend of sour cream and mayonnaise, flavored with fresh cilantro, chipotle peppers or chili powder, onion and garlic powder, salt, and lime zest. The smoky spice from chipotle peppers or the warmth from chili powder adds depth to the creamy filling. Slices of Monterey jack cheese sandwich the tuna mixture inside flour tortillas, which crisp as they cook on a preheated griddle or skillet.
The quesadillas cook quickly, about 2-3 minutes per side, until golden brown and the cheese inside is melted. Resting briefly before cutting prevents the filling from spilling out. They serve well as a light meal or snack, offering a combination of creamy, spicy, and cheesy flavors wrapped in a toasted tortilla.
The recipe is adaptable in terms of peppers and tortilla types, accommodating different heat levels and dietary preferences. Using jarred chipotle peppers stored properly helps maintain flavor across batches.
Ingredients
- ½ cup sour cream light or regular
- ½ cup mayonnaise light or regular
- 2 tablespoons cilantro finely chopped
- 1 tablespoon chipotle peppers in adobo sauce finely chopped; or 1 to 2 teaspoons chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt I use coarse, kosher salt, plus more to taste
- lime about a teaspoon, zest of 1
- 20 ounces tuna well drained (I prefer albacore tuna packed in water, canned
- 12 (8-inch) (8-inch) flour tortillas
- 3 cups Monterey jack cheese cheddar cheese or Mexican cheese blend, shredded
Instructions
- In a medium bowl, whisk together the sour cream, mayo, cilantro, chipotle peppers or 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.
Notes
- Chipotle peppers provide a smoky flavor, but chili powder can be used as a milder substitute.
- Adjust creaminess by reducing sour cream and mayonnaise to one-third cup each if preferred less creamy.
- Various tortillas including corn, flour, or gluten-free types work well depending on preference and availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 547kcal | 27% |
| Carbohydrates | 35g | 12% |
| Protein | 38g | 76% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 94mg | 31% |
| Sodium | 1326mg | 55% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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