Tuna and corn quesadilla
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Serve up a slice of Mexico from your own kitchen with these delicious cheesy parcels
Ingredients
Tuna, canned in springwater, drained
120 g, (185g can), flaked
Canned corn kernels, rinsed and drained
200 g, (no-salt)
Fresh coriander
¼ cup(s), chopped
Extra light cheddar cheese
1 cup(s), grated, (120g)
Wholemeal tortilla
8 small, (8x40g)
Oil spray
4 x 3 second spray(s)
Instructions
1
Combine tuna, corn and coriander in a medium bowl and season with salt and freshly ground black pepper.
2
Sprinkle half the grated cheese over half the tortillas. Top with tuna mixture, sprinkle over remaining grated cheese, then sandwich with remaining tortillas.
3
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Carefully place 1 tortilla stack in pan, pressing firmly with a spatula. Cook for 2 minutes each side, turning carefully, until golden and crisp. Repeat with remaining tortilla stacks. Cut into quarters and serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.