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Ingredients Jump to Instructions ↓

  1. 1 (12 ounce) can solid albacore tuna , drained

  2. 2 stalks celery , minced

  3. 1/4 cup mayonnaise

  4. 1/4 cup minced red onion

  5. 1/4 cup chopped flat leaf parsley

  6. 2 tablespoons lemon juice

  7. 2 tablespoons diced fresh dill

  8. 1 teaspoon Dijon mustard

  9. 8 ounces provolone cheese

  10. 8 flour tortillas (8-9 inches)

Instructions Jump to Ingredients ↑

  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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