Tuna Quesadilla Melts {20-Minute Meal}

Tuna Quesadilla Melts {20-Minute Meal} is a seafood recipe built around sour cream, mayonnaise and finely chopped cilantro. Plan on 6 servings and about 20 minutes.

• Yield 6 servings
• Ready in 20 minutes
• Prep 15 minutes
• Cook 5 minutes

Ingredients

• 1/2 cup sour cream (light or regular)
• 1/2 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
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 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
• 3 cups shredded Monterey Jack cheese (cheddar cheese or Mexican cheese blend)

Instructions

1. 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.
2. 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.
3. Preheat griddle (can use a skillet on the stovetop) to medium heat. 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.

Give it a minute off the heat, then serve it while it is still hot.