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Four triangles of quesadillas stacked with cilantro on top.

Tuna Quesadilla Melts {20-Minute Meal}

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Ingredients

  • ½ cup sour cream, light or regular
  • ½ cup mayonnaise, light or regular
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon finely chopped chipotle peppers in adobo sauce OR 1 to 2 teaspoons chili powder (see note)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, I use coarse, kosher salt, plus more to taste
  • Zest of 1 lime, about a teaspoon
  • 20 ounces canned tuna, well drained (I prefer albacore tuna packed in water)
  • 12 (8-inch) flour tortillas (see note)
  • 3 cups shredded Monterey Jack cheese, cheddar cheese or Mexican cheese blend

Instructions 

  • In a medium bowl, whisk together the sour cream, mayo, cilantro, chipotle peppers or chili powder, onion powder, garlic powder, salt, and lime zest. Add the tuna and mix until evenly combined. Add additional salt to taste, if needed.
  • Sprinkle 1/4 cup cheese (or more, depending on how cheesy you want them) evenly on a tortilla. Top with spoonfuls of the tuna mixture, spreading into a somewhat even layer (it doesn't have to be perfect). Sprinkle with a little more cheese and top with another tortilla. Repeat with remaining tortillas. I get about six quesadillas total.
  • Preheat griddle (can use a skillet on the stovetop) to medium heat. I set my electric griddle to 350 degrees F. When the griddle is hot, cook the quesadillas for 2-3 minutes per side until the tortillas are golden and the cheese is melted. Let rest for a minute or so; cut into triangles and serve warm.

Notes

Peppers: I've made this recipe with chipotle peppers and another batch with chili powder and loved both versions. If you are a fan of the delicious, smoky flavor of chipotle peppers, it's worth using them in this recipe (I use the jarred chipotle peppers so the leftovers can be easily stored in the refrigerator).
Creaminess: if you want the tuna mixture a little less creamy, use only 1/3 cup of both mayo and sour cream.
Tortillas: I've used everything from corn tortillas, flour tortillas (the kind you cook yourself on a griddle before using), corn + wheat tortillas (Trader Joes' brand) and gluten-free flour tortillas in this recipe with good results. A lot will simply depend on what kind of tortillas you prefer.