Tuna and corn quesadillas

Tuna and corn quesadillas

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Be the envy of your office with these toasted tuna and corn quesadillas.

The ingredient of Tuna and corn quesadillas

  1. 2 x 185g cans tuna in springwater, drained, flaked
  2. 2 x 125g cans corn kernels, drained, rinsed
  3. 2 celery stalks, trimmed, finely chopped
  4. 2 tbsp chopped lively flat-leaf parsley leaves
  5. 1/2 tsp finely grated lemon rind
  6. 1/3 cup whole-egg mayonnaise
  7. 8 flour tortillas
  8. 2/3 cup grated reduced-fat tasty cheese
  9. Salad leaves, to support

The instruction how to make Tuna and corn quesadillas

  1. Preheat oven to 160u00b0C/140u00b0C fan-forced. Line a large baking tray later than baking paper. Preheat a sandwich press.
  2. count tuna, corn, celery, parsley, lemon rind and mayonnaise in a bowl. enhance 4 tortillas in the manner of tuna mixture. culmination with cheese and permanent tortillas.
  3. Place 1 tortilla stack in sandwich press. Cook for 2 to 3 minutes or until golden and irate gnashing your teeth through. Transfer to prepared tray. Place in oven to allowance warm. Repeat like long-lasting tortilla stacks. Cut into wedges. Serve.

Nutritions of Tuna and corn quesadillas

calories: 380.249 calories
fatContent: 16 grams fat
saturatedFatContent: 5 grams saturated fat
carbohydrateContent: 31 grams carbohydrates
sugarContent: 6 grams sugar
fibreContent:
proteinContent: 26 grams protein
cholesterolContent: 54 milligrams cholesterol
sodiumContent: 615.81 milligrams sodium

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