Tuna quesadillas
Crispy tortillas stuffed with melty cheese and tuna cooked with tomato and onion, the way they’re made in Mexican home kitchens.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $2.34 a serving
- 610 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- ¼ yellow onion, finely chopped
- 1 Roma tomato, diced
- ½ jalapeño, seeded and finely chopped (optional)
- 1 can canned tuna, drained
- 4 flour tortillas
- 1 cup Monterey Jack cheese, shredded
- ¼ cup salsa
From your pantry
- 1 tbsp vegetable oil
- 1 pinch salt
Each serving has about 610 calories, 35 g protein, 48 g carbs and 31 g fat, and costs about $2.34 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No canned tuna? Canned salmon works.
- No flour tortillas? Whole wheat tortillas work.
- No salsa? Pico de gallo works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large over medium heat and cook the onion for 3 minutes, until soft.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 3 min
Add the tomato and jalapeño and cook 2 minutes, until the tomato .
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium heatTimer: 2 min
in the tuna and salt and cook 1 to 2 minutes, breaking it into flakes, until hot and most of the liquid is gone. Spoon it into a bowl and wipe out the .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 1 min 30 sec
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Sprinkle half of each tortilla with cheese, spoon the tuna over the cheese and fold the tortillas in half.
Cook 2 quesadillas at a time in the dry over medium heat for 2 to 3 minutes per side, until and the cheese .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heatTimer: 5 min
Dolly’s tip: Press gently with the spatula after flipping. It helps the cheese melt and glue everything together.Cut into wedges and serve with the salsa.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
