Tuna Quesadilla Stack
Prep and Cook Time 25 minutes
Makes 4 servings
|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|
- 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.
For a special touch, serve with assorted toppings, such as guacamole, sour cream and salsa.
|Total Fat||24 g|
|Calories from Fat||44 %|
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