TLC Cooking "Tuna Quesadilla Stack"

Tuna Quesadilla Stack

Tuna Quesadilla Stack

Prep and Cook Time 25 minutes

YIELD Makes 4 servings
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INGREDIENTS

4	(10-inch) flour tortillas
1/4	cup plus 2 tablespoons pinto or black bean dip
1	can (9 ounces) tuna packed in water, drained and flaked
2	cups (8 ounces) shredded Cheddar cheese
1	can (14-1/2 ounces) diced tomatoes, drained
1/2	cup thinly sliced green onions
1‑1/2	teaspoons butter or margarine, melted

PREPARATION:

Preheat oven to 400°F.
Place 1 tortilla on 12-inch pizza pan. Spread with 2 tablespoons bean dip, leaving 1/2-inch border. Top with one third each of tuna, cheese, tomatoes and green onions. Repeat layers twice, beginning with tortilla and ending with onions.
Top with remaining tortilla, pressing gently. Brush with melted butter.
Bake 15 minutes or until cheese melts and top is lightly browned. Cool. Cut into 8 wedges.

Tip

For a special touch, serve with assorted toppings, such as guacamole, sour cream and salsa.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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