Cheesy tuna melt quesadillas are perfectly toasted to a golden-brown crisp filled with a gooey mix of melted cheddar and mozzarella cheese, seasoned tuna, and diced green peppers and onions. Making each bite a crunchy outside with a creamy, cheesy, and flavorful tuna filling inside.
Why This Recipe is Ideal for Lunch or Snack
You’ll love this recipe because it’s fast, filling, and flavorful and exactly what you want in a lunch or midday snack. The tortillas crisp up beautifully, the cheese melts to perfection, and the tuna adds protein to keep you satisfied. Plus, they’re easy to make ahead to pack for on-the-go meals. It’s comfort food made simple and portable.
Tuna Melt Quesadillas
This Tuna Melt Quesadilla recipe combines the classic comfort of a tuna melt with the crispy, cheesy goodness of a quesadilla. Packed with tuna, cheese, and veggies, it’s a quick and satisfying meal perfect for lunch or a snack.
Ingredients
- 2- 6oz cans chunked tuna in water, drained well
- ⅓ cup dill pickle finely chopped
- 3 tablespoons mayonnaise
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons green onions chopped
- ½ teaspoon cayenne pepper
- 1 ½ cups Monterey Jack cheese shredded (divided)
- 1 ½ cups mild cheddar cheese shredded (divided)
- 1 small bag kettle potato chips (your flavor preference)
- 6 flour tortillas 7 to 8 inches in diameter
- 3 tablespoons olive oil for pan frying
Instructions
- Preheat your oven to 200°F to keep cooked quesadillas warm while you finish the rest.
- In a medium bowl, mix together tuna, dill pickle, mayonnaise, salt, pepper, green onions, and cayenne pepper until well combined.
- Place tortillas on a flat surface.
- Sprinkle half of the Monterey Jack and cheddar cheese (¾ cup each) over one half of each tortilla.
- Spread about ⅓ cup of tuna mixture over the cheese.
- Top with the remaining shredded cheeses (¾ cup each).
- Crush potato chips slightly and sprinkle over the filling.
- Fold tortillas in half to form half-moon shapes.
- Heat 1 tablespoon oil in a large non-stick skillet over medium-low heat.
- Place two quesadillas in the pan and cook for 2 minutes per side, or until golden brown and crispy with melted cheese inside.
- Transfer cooked quesadillas to a sheet pan and keep warm in the oven.
- Repeat with remaining quesadillas, adding oil as needed.
- Cut each quesadilla in half, yielding 12 wedges total. Serve warm with your favorite dipping sauce like ranch, salsa, or spicy mayo.
Video
Recipe Tips
For an extra crunch, don’t overfill the quesadillas keeping them evenly layered prevents soggy spots and ensures every bite is crispy and cheesy.
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