tuna and corn quesadillas

Tuna & Sweetcorn Quesadillas

Tasty tuna, crisp peppers and sweetcorn topped with golden melted cheese in an oven baked corn tortilla sandwich.
  • 30 Minutes Total Time
  • Mild Spice Level
  • 4 Servings
  • 10 Ingredients

Ingredients

  • 1 Old El Paso™ Quesadilla Dinner Kit
  • A lashing of sour cream for the side
  • 75 gcheddar cheese, grated
  • 75 gmozzarella cheese, grated
  • 1 can (198 g) of sweetcorn, drained
  • 1 can of tuna chunks in brine, drained
  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • 2 tbsp corn oil
  • Oil, for brushing

Instructions

  1. Heat a drizzle of oil in a frying pan, tip in the chopped peppers and cook for 2-3 minutes. Throw in the sweetcorn and tuna, sprinkle over the Quesadilla Spice Mix and pour in 100 ml water. Simmer for 2-3 minutes.
  2. Brush a large frying pan with the oil. Lay a Corn Tortilla in it and spread with the Mild Original Salsa. Spoon over a quarter of the tuna mixture and the cheese, then place another tortilla on top. Cook over a moderate heat for 2-3 minutes. Press down with a spatula until the cheese starts to ooze out.
  3. Repeat with the remaining tortillas, salsa, tuna and cheese.
  4. Cut into wedges, spoon on a dollop of tangy salsa, cool sour cream and dish up a big slice of tuna quesadillas to your friends or neighbours, with a fresh crunchy salad on the side.