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Pollo alla Firènze
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Tuna Quesadilla Stack
Prep and Cook Time: 25 minutes
Yield: Makes 4 servings
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:
1.
Preheat oven to 400°F.
2.
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.
3.
Top with remaining tortilla, pressing gently. Brush with melted butter.
4.
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.
Nutritional Information:
| Serving Size: | |
| Sodium | 1114 mg |
| Protein | 39 g |
| Fiber | 3 g |
| Carbohydrate | 29 g |
| Cholesterol | 64 mg |
| Total Fat | 24 g |
| Calories from Fat | 44 % |
| Calories | 495 |
Dietary Exchange:
| Fat | 2-1/2 |
| Meat | 4 |
| Vegetable | 2 |
| Starch | 1-1/2 |
This recipe appears in:
Mexican
