Quick Tuna Quesadillas (fish)
Email This Recipe Print Recipe Contributed by Eileen Goetz

Ingredients 12 (6- to 8-inch) whole-wheat tortillas non stick cooking spray 1 cup salsa 1 cup drained flaked white tuna 1/3 cup black beans, drained and rinsed 1/2 cup corn 1 cup shredded Monterey Jack or Mexican blend cheese

Instructions

Preheat the oven to 450.  Arrange 6 tortillas on baking sheet coated with nonstick cooking spray. Spread salsa on top of tortillas. In a small bowl, combine tuna, black beans, corn and cheese. Spoon equal portions on top of tortillas. Top each with another tortilla, pressing to adhere. Bake 5 to 8 minutes or until cheese melts and filling is heated through. Use pizza cutter to cut into wedges. Makes 6 quesadillas. 

Serving Size

Makes 6 quesadillas

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .