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Lunch / Dinner

Southwestern Tuna Melt Quesadillas

What do you get when you combine two favorites — a tuna melt and a quesadilla? An absolutely delicious and easy weeknight lunch or dinner that can be on the table in 30 minutes or less.

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Ingredients

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Test Kitchen Tip

Chihuahua is a Mexican cow’s-milk cheese. It tastes similar to Monterey Jack and complements the tuna in this recipe.

Instructions

Combine tuna, mayonnaise, cilantro, chipotle, adobo sauce, onion, and zest for the tuna salad.

Top half the tortillas each with 1/4 cup cheese, one quarter of the tuna salad, another 1/4 cup cheese, and remaining tortillas.

Lightly brush griddle with oil and heat over medium.

Cook quesadillas until golden brown on both sides; transfer to a cutting board and let rest 2 minutes before cutting in half.

Nutritional Facts

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