Tuna Quesadilla Stack
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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:
| 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 |