Tuna and Canadian Monterey Jack Quesadillas
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 340 |
| pro | 26 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 33 g |
| fibre | 2 g |
| chol | 37 mg |
| sodium | 877 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 24 |
| vit A | 7 |
| vit C | 3 |
| folate | 36 |
Serve these mild quesadillas with our tart Grapefruit Avocado Salad (see recipe link below).
Ingredients
-
2 cans (each 170 g) water-packed tuna, drained
2 cloves garlic, minced
2 tsp (10 mL) lime juice
1/2 tsp (2 mL) each salt, pepper and ground cumin and coriander
4 large flour tortillas
3/4 cup (175 mL) shredded Monterey_Jack_cheese (3 oz/90 g)
1/4 cup (50 mL) each chopped fresh coriander and green_onion
Preparation
In bowl, mix together tuna, garlic, lime juice, salt, pepper, cumin and ground coriander. Spoon 1/2 cup (125 mL) onto half of each tortilla; sprinkle evenly with cheese, fresh coriander and green onion. Fold uncovered half over filling.
In nonstick skillet or on greased grill, cook quesadillas over medium-high heat, in batches if necessary and pressing with spatula, until golden, 2 to 3 minutes per side. Cut each into 3 wedges.
Additional information : Serve with: Grapefruit Avocado Salad.
Source : Canadian Living Magazine: September 2003
- Keywords : Lunch; Vegetarian; Tex-Mex; Tuna; Cheese; Green onions; Tortillas;
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