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Spicy Jalapeno Tuna Quesadillas
20 - 25 minutes Serves 2
Ingredients
- 11/2 John West Infusions Pots – Jalapeno Tuna
- 1/2 120g tin mixed beans in water
- 1/2 80g tin sweetcorn in water
- 1 spring onion, sliced
- 5 cherry tomatoes, quartered
- 30g grated cheddar cheese
- 1 tbs roughly chopped fresh coriander
- 2 White and Wheat flour tortilla wraps
- 1/2 tsp olive oil
-and-Green-Jalapeno-Chilli-4033-400x400.png "Infusions Tuna Tangy Jalapeño")
Made with
Infusions Tuna Tangy Jalapeño
Infusions Tuna Tangy Jalapeño
A flavour-rich combination of tasty tuna with tangy Mexican chilli-pepper, in a handy, resealable no-drain pot. Serve with rice for a delicious, no-fuss mid-week meal.
Step 1
Using a fork, lightly mash the beans on a plate. Transfer the beans to a bowl and mix with the sweetcorn, spring onion, tomatoes, cheese and coriander. Carefully stir in the tuna, being careful not to break up the chunks too much.
Step 2
Add a few drops of oil to a large non-stick frying pan and wipe round with a piece of kitchen paper. Heat the pan over medium-high heat then add one of the wraps. Quickly spread the tuna and bean mixture over the wrap and place the other wrap on top. Cook gently for 3-5 minutes until golden.
Step 3
Carefully place an upturned plate over wrap in the pan and using oven gloves, flip the pan over with the plate so that the quesadilla is on the plate. Add a few more drops of oil and put the pan back on the heat. Slide the quesadilla back into the pan with the already cooked side uppermost. Cook for another 3-5 minutes until the filling is piping hot, the cheese is melted and the outside is golden.
Step 4
Serve with salad and dips such as salsa and guacamole.
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