Tuna Quesadilla
A quesadilla makes for a creative variation on a sandwich for lunch or can be a light supper too. This recipe from the BBC series Eat Well For Less is quick, easy and won't break the bank.
From the book
Eat Well for Less: Quick & Easy Meals
Budget-friendly midweek meals
All the recipes from the TV series
Simple sweet treats
Introduction
Quesadillas are the Mexican equivalent of our sandwich – hot and gooey cheese and tuna-filled fried wraps, which are easy to make and quick to eat! You can add a little chopped chilli to the filling for added heat, if you fancy it.
Ingredients
| 1 x 160g | tin tuna chunks in spring water, drained |
| 60g | cheddar cheese, grated |
| 2 | tomatoes, finely chopped |
| 1 x 198g | tin sweetcorn in water (no added sugar or salt), drained |
| 4 | medium wholemeal wraps |
| sea salt and freshly ground black pepper, to taste |
Method
Tip the tuna and grated cheese into a bowl and mix together really well until combined. Stir in the tomatoes and sweetcorn, season with salt and black pepper, then mix again.
Lay two wraps on a chopping board and divide the tuna mixture between the two, spreading it right to the edges. Top with the remaining two wraps to make two wrap ‘sandwiches’ and press down lightly.
Heat a medium, non-stick frying pan (it needs to be the same size as the wraps!) until hot, then place one of the wrap ‘sandwiches’ or quesadillas into the pan and fry over a medium-low heat for 2–3 minutes until just browning. If you try to lift off the top wrap, it should be difficult to do so as the cheese will be starting to melt.
Slide the quesadilla onto a large plate, then place the frying pan carefully back over the top of it and flip the whole lot over, so the quesadilla falls back into the frying pan, the non-fried side down.
Return to the heat and cook for another 1–2 minutes until golden brown and hot through. Slide out onto a warmed serving plate, then repeat with the second quesadilla. Cut into wedges to serve.
Tip: You can make up a batch of these quesadillas and place them on a plate (before cooking them), then cover with clingfilm and chill in the fridge for up to 1 day. Cook as above, when required, increasing the cooking time on the second side by an extra minute or so, if necessary.
