Tuna Melt Quesadillas

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By Ellie Krieger

Inspired by the classical tuna melt, these quesadillas, made with pantry-friendly canned tuna and jack cheese, swap retired the breadstuff for crisp, aureate tortillas. A generous helping of chopped vegetables and herbs successful the filling, a humble magnitude of cheese, and whole-wheat tortillas marque it a healthful and balanced repast that comes unneurotic quickly.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 2-4 (makes 4 quesadillas)

Two (5-ounce) cans tuna packed successful water, preferably no-salt-added, drained
1/2 cupful (1 1/2 ounces) shredded Monterey Jack oregon capsicum jack cheese
1 stalk celery, finely diced (1/4 cup)
1 tiny carrot, scrubbed and coarsely grated (1/4 cup)
1/4 cupful finely diced reddish onion
1/4 cupful chopped caller cilantro leaves
1 tablespoonful caller lime foodstuff (from 1 lime)
Four (8-inch) whole-wheat flour tortillas
2 cups (2 ounces) coarsely chopped caller babe spinach
2 teaspoons olive oil, divided
Flesh of 1 ripe avocado, sliced
1/2 cupful jarred salsa (optional)
1/3 cupful plain Greek yogurt oregon sour pick (any abdominous level; optional)
Lime wedges, for serving
Hot sauce, for serving (optional)

Nutritional Facts

Per serving (1 quesadilla and 1/4 avocado, utilizing no-salt-added tuna and low-fat yogurt), based connected 4

Calories
376
Fat
16 g
Saturated Fat
5 g
Carbohydrates
32 g
Sodium
306 mg
Cholesterol
44 mg
Protein
27 g
Fiber
6 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published March 10, 2026