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Tuna Quesadilla: Perfect with Melted Cheese
What a delightful idea for dinner! This tuna quesadilla I whipped up was absolutely delicious, and the best part is that it was a spur-of-the-moment improvisation, I just checked what I had in the fridge and went with it.
It’s a fantastic upgrade to the most comforting grilled cheese sandwich you’ll ever make, and you don’t even need a toaster, just use a hot pan! It’s the perfect way to use up fresh tomatoes, basil, and
whatever else you have to create a decadent meal in minutes.
This is the kind of recipe that’s ready in just five minutes for those days when you desperately need something comforting right now. The tortilla comes out perfectly crisp, and the cheese melts inside,
surrounding the fresh tomatoes and vegetables.
I know, sometimes you might “overdo it” and put in a lot of fillings, but I’m not complaining for a second because it’s worth every single bite!
*Full of protein thanks to the tuna *Dietary fibers thanks to the wholemeal flour *Quick and healthy: ready in just 5 minutes *Almost no dishes to wash!
1 Serving
Ingredients:
Wholemeal/regular tortilla
2 slices cheese
2 tablespoons crumbled tuna (water, no oil needed)
A tomato, halved and thinly sliced
10 medium basil leaves/large
Salt – pepper
Preparation:
1.) Preheat a pan over medium heat with cooking spray or a little bit of oil, and then place the tortilla in the center.
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2.) On half of the tortilla, place a slice of cheese. Over it, spread the tuna and tomato slices, place the basil on top, and finish with another slice of cheese.
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3.) Fold in half and press down to ensure the cheese melts. Slide onto a plate, cut in the middle, and devour immediately.
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💡 The “Why Not?” Corner (Tips & Humor)
*Why not overfill the quesadilla? Because a quesadilla is not a burekas. If it’s too thick, it will fall apart when folding. Think of the tortilla as a thin, delicate sandwich, not a suitcase you have to cram everything into before a flight.
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*Why use pre-sliced cheese both at the start and the end? Because pre-sliced cheese (like Emek or Gilboa) melts the fastest and the prettiest, and it serves as the perfect glue that holds all the fillings together! This saves time and ensures everything stays inside.
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*Why not make a double batch? The chance you’ll be satisfied with just one quesadilla is zero. Why not save yourselves the family argument over who gets the last half? Just make two or three more in advance, because they disappear faster than you can cut them.
