Monday, May 11, 2009

Tuna Quesadillas

A nice way to use up leftover cabbage, since most people I know always have a can of tuna around for emergencies.

Ingredients
  • 2 tablespoons olive oil, plus extra for tortillas
  • 2 cups shredded cabbage
  • 1 can diced green chiles
  • juice of 1 lime
  • 1 can tuna
  • salt and pepper
  • 1 cup crumbled queso blanco (Mexican white cheese)
  • 8 large flour tortillas
Directions

Saute the cabbage in olive oil in a large nonstick pan set over medium-high heat until the cabbage starts to brown. Add the chiles, tuna, and lime juice and reduce heat to medium. Cook until almost dry and transfer to a medium bowl.

Wipe out the pan with paper towels that have been dipped in a little bit of oil. Heat the pan over medium heat. Brush one side of a tortilla with oil. Put in the pan oil side down and brush a little water on the other side. Put 1/4 the cabbage mixture on the tortilla along with 1/4 of the cheese. Brush one side of another tortilla with water. Make a sandwich with the other tortilla, water side down. Brush a little oil on the top side. Cook for a couple of minutes, until the bottom tortilla is golden brown. Flip and cook the other side for 2-3 minutes, again until golden brown. Keep warm while repeating with the remaining tortillas and filling. Makes 4 full-size quesadillas. Serve with sour cream, diced green onions, and hot sauce.

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