Spicy Jalapeno Tuna Quesadillas
20 - 25 minutes Serves 2
- 11/2 John West Infusions Pots – Jalapeno Tuna
- 1/2 120g tin mixed beans in water
- 1/2 80g tin sweetcorn in water
- 1 spring onion, sliced
- 5 cherry tomatoes, quartered
- 30g grated cheddar cheese
- 1 tbs roughly chopped fresh coriander
- 2 White and Wheat flour tortilla wraps
- 1/2 tsp olive oil
Using a fork, lightly mash the beans on a plate. Transfer the beans to a bowl and mix with the sweetcorn, spring onion, tomatoes, cheese and coriander. Carefully stir in the tuna, being careful not to break up the chunks too much.
Add a few drops of oil to a large non-stick frying pan and wipe round with a piece of kitchen paper. Heat the pan over medium-high heat then add one of the wraps. Quickly spread the tuna and bean mixture over the wrap and place the other wrap on top. Cook gently for 3-5 minutes until golden.
Carefully place an upturned plate over wrap in the pan and using oven gloves, flip the pan over with the plate so that the quesadilla is on the plate. Add a few more drops of oil and put the pan back on the heat. Slide the quesadilla back into the pan with the already cooked side uppermost. Cook for another 3-5 minutes until the filling is piping hot, the cheese is melted and the outside is golden.
Serve with salad and dips such as salsa and guacamole.
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