Description
A golden, crispy quesadilla packed with spicy tinned tuna, melted red Leicester and all the Tex-Mex flavour you could want – on the table in just 12 minutes.
Ingredients
Scale
- 1 roasted red pepper in brine (from a jar), finely sliced
- 1 spring onion, trimmed and finely sliced
- 60g (2¼ oz) tinned tuna in spring water, drained
- 4 pickled jalapeño slices, chopped
- ¼ tsp ground cumin
- ¼ tsp chilli flakes
- 2 large tortillas
- 60g (2¼oz) red Leicester cheese, grated
- Salt and pepper, to taste
Instructions
- In a bowl, mix together the roasted red pepper, spring onion, tuna, jalapeño, cumin and chilli flakes, then season with salt and pepper.
- Lay the first tortilla in a cold frying pan, spread the tuna mixture evenly over it and scatter with the grated red Leicester. Lay the second tortilla over the top and gently press down to start to stick them together.
- Put the pan over a high heat for 1 minute, then reduce the heat to medium and cook for 3 minutes.
- Use a spatula to carefully press down on the top, then flip the quesadilla on to its other side and fry for 3 minutes. Keep an eye on it to make sure it doesn’t start to burn. You want the outside to be golden brown and crispy, and the cheese in the middle to be melted and stick everything together.
- Remove from the heat, use a sharp knife or pizza cutter to cut into quarters and serve.
Notes
- To make a vegetarian version, use a fork to lightly mash a tin of black beans or pinto beans and use these in place of the tuna. Make sure your cheese is suitable for vegetarians.
- Slimming World note: The red Leicester counts as a HEA cheese allowance. The tortillas will need synning or to be counted as a Healthy Extra B – check your specific brand for the syn value, and search on the Slimming World app for HEB choices.
- GLP-1 tip: This recipe is easy to scale down – serve 1–2 wedges and keep the rest chilled for the next day. The tuna provides a good protein hit (21g per serving) which is particularly helpful when appetite is reduced on medication.
- Prep Time: 5 mins
- Cook Time: 7 mins
- Category: Lunch
- Method: Hob
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 384
- Sugar: 8.7
- Sodium: 2.4
- Fat: 14
- Saturated Fat: 8.2
- Carbohydrates: 41
- Fiber: 4.1
- Protein: 21