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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Ingredients:
1 (12 ounce) can solid albacore tuna, drained |
2 stalks celery, minced |
1/4 cup mayonnaise |
1/4 cup minced red onion |
1/4 cup chopped flat leaf parsley |
2 tablespoons lemon juice |
2 tablespoons diced fresh dill |
1 teaspoon dijon mustard |
8 ounces provolone cheese |
8 flour tortillas (8-9 inches) |
Directions:
1. Mix all ingredients together except cheese and tortillas.
2. Taste and adjust seasoning with salt and pepper.
3. Lay 4 tortillas on the counter and spread a few slices of cheese on each, completely covering surface.
4. Spread 1/2 cup tuna mixture on top.
5. Spread a few more slices cheese over tuna, completely covering surface.
6. Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat.
7. Place one of the remaining tortillas over top.
8. Press down with a wide spatula to remove any air pockets.
9. Cover and cook 1-2 minutes, checking frequently, until bottom tortilla is crisp and browned.
10. Turn over, cover, and cook 1-2 minutes, or until lightly browned.
11. Repeat this process for remaining quesadillas.
12. Cut into wedges and serve immediately.
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