The classic sandwich has gotten a Mexican makeover. These Tuna Melt Quesadillas are a fun, crowd pleasing, meal. Bring out your inner child with this protein filled dinner that tastes like a guilty snack.
Tuna and cheese does sound like a gross combo. As a kid I don’t think I would have touched a tuna melt. In fact, pure starvation is the only reason I ever tried one. I was at work and tuna melts were staff meal, options; suck it up and eat one, or pass out. So I tried it, I was great! I still think it sounds weird, but they are so tasty. Instead of using gluten free bread I thought it’d be more fun to make it into a quesadillas!
I got the idea for this recipe from Chrissy Teigen’s book Cravings: Recipes for All the Food You Want to Eat. I have this problem where I have to buy every cook book I read about. And since I think Chrissy Teigen is super funny I had to get her book. While many recipes aren’t gluten free I still think it’s a great book to have around the house. One of her recipes is for a tuna noddle casserole. She uses jalapeno chips for the crunchy topping, brilliant!
The Secret Ingredient:
Potato chips are perfect for adding texture to sandwiches. I mean, who didn’t love putting chips in the PB&Js growing up?! Instead of jalapeno chips, like Chrissy, I used my favorite chip: pepperoncini! I just crushed a handful of chips and toss them in the quesadilla filling. They add a hint of spice and an awesome crunch! These quesadillas are perfect for those nights when you have no idea what’s for dinner, easy and delicious!
- 5 oz Canned Tuna, Strained
- 1 Tablespoon Scallions
- 5 each Bread and Butter Pickles, Chopped
- ½ Cup Shredded Mexican Cheese
- 15 Pepperonicini Chips, Crushed
- 8 Soft Corn Tortillas
- Mix all ingredients excepted tortillas
- Divide filling between 4 tortillas
- Top with another tortilla
- Griddle on both sides until cheese in melted
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