I just threw this together and it was an awesome snack
- Carbohydrate 27.05455 g
- Cholesterol 44.59875 mg
- Fat 8.4416125 g
- Fiber 3.84200010657311 g
- Protein 23.73345 g
- Saturated Fat 3.802125 g
- Serving Size 1 1 Serving (172g)
- Sodium 446.645 mg
- Sugar 23.2125498934269 g
- Trans Fat 0.622752499999999 g
- Calories 278 calories
Step-by-step
- Warm lightly oiled skillet on medium.
- Place tortilla on skillet, spirinkle cheese, 1/2 can tuna and chopped tomatoes and cilantro.
- Sprinkle cheese over top and cover with tortilla.
- Cook in skillet until cheese is melted and tortillas are golden brown.
Temperature control on the skillet matters most during the initial toast; keeping the burner at a steady medium heat ensures the corn tortillas develop golden-brown spots and crisp evenly before the inner cheese scorches. When pressing down with a spatula, apply moderate pressure to adhere the ingredients together as the dairy melts. Heavy cast iron skillets retain heat exceptionally well, making them ideal for achieving an even crust without burning the exterior.
What to Serve Alongside
Pairing options should balance the rich, savory nature of melted cheese and canned albacore. Acidic accompaniments cut through the fats effectively. Consider serving these with a crisp cabbage slaw tossed in lime juice, pickled red onions, or a sharp tomato salsa. These additions introduce necessary crunch and brightness that contrast with the warm, soft interior.
- For make-ahead preparation, assemble the components between tortillas up to four hours in advance, keeping them refrigerated on parchment paper.
- Freezing cooked quesadillas is discouraged because the thawed corn tortillas tend to crack and turn soggy upon reheating.
- Reheat leftover portions in a dry skillet over medium-low heat for three minutes per side rather than using a microwave, which ruins the crust's texture.
