Quesadilla with tuna

Name: quesadilla with tuna
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 bunch radish; 1 lime cleaned up; 300 g canned corn; 15 g fresh coriander; 320 g tuna pieces in water leaked out; 150 g bruschetta tomato salad coolers; 3 tl RedHot original pepper sauce bottle 148 ml; 150 g Cheddar Tophat 48 broken; 8 multigrain tortilla wrap; 125 ml sour cream

Mexican recipe for tortillas with tuna, lime, corn and cheddar from the frying pan.

Ingredients

Directions

Cut the radish into thin slices. Grate the green skin of the lime and squeeze out the fruit.
Drain the corn. Slice the coriander.
Mix the radish, the lime zest and juice, the corn and half of the coriander in a large bowl until salad. Season with pepper and salt.
Drain the tuna and mix with the tomato salad and pepper sauce. Grate the cheese.
Divide the tuna mixture over half of the tortillas, sprinkle with the cheese and the rest of the coriander. Cover with the rest of the tortillas and press lightly.
Heat 2 frying pans without oil or butter and fry in each pan a quesadilla in 5 min. On medium heat until golden brown. Turn halfway.
Keep warm on a plate under aluminum foil or a lid. Bake 2 quesadillas.
Cut the quesadillas into points and serve with the salad and sour cream. Yummy! .