Zucchini and Tuna Quesadillas |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is from the issue of June 2006 of Coup de Pouce. Something that looks yummy and quite simple. Ingredients:
4 pesto garlic tortillas |
1 tablespoon olive oil |
1/4 cup roasted red pepper pesto |
2 (85 g) tuna, drained (the flavour requested is dill & lemon, but any other flavour is fine) |
2 cups zucchini, grated |
6 slices monterey jack pepper cheese |
salt and pepper |
Directions:
1. Brush each side of tortilla with a little bit of oil.
2. In a large skillet, put one tortilla, oiled side down.
3. Spread half pesto and one can of tuna on the tortilla.
4. Sprinkle with half the zucchini and cover with 3 slices of cheese.
5. Add salt and pepper, if wanted.
6. Cover with another tortilla, oiled side up.
7. Heat at medium heat 4 to 6 minutes pressing with a spatula from time to time (flip at mid-cooking).
8. Set aside and keep warm.
9. Do the same with the remaining ingredients.
10. When ready to serve, cut each quesadilla in 6 wedges.
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