Name: Chipotle Tuna Quesadillas
Total time: 15 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 2 Avocados; 2 Spring Onions; 340g Tin Sweetcorn; 2 Limes; 1/2 Tsp Ground Cumin or Coriander; 320g Tuna In Spring Water; 2 Tbsp Chipotle Paste; 150g Cheddar; 8 Wraps; Salt; Black Pepper; Olive Oil

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Smokey chipotle tuna with melted cheese and sandwiched between two golden tortillas. Not traditional by any stretch, but still delicious.

Chipotle Tuna Quesadillas

Make the salsa. Scoop out the avocados and roughly dice. Thinly slice the spring onions. Drain the sweetcorn, tip into a bowl. Add the avocados and spring onion. Squeeze in the lime juice, season with the ground cumin or coriander and a decent amount of salt and pepper. Set aside.

Put the oven on a low heat to keep quesadillas warm once cooked.

Drain the tuna then mix in a bowl with the chipotle paste and some seasoning. Grate the cheddar

Spread a quarter of the spicy tuna across one of the wraps and top with a quarter of the cheddar. Sandwich together with another wrap.

Get a large non-stick frying pan over a medium to high heat. Drizzle in a splash of olive oil. Fry the quesadillas for around 2 minutes on each side until golden brown, pressing down with a spatula whilst it cooks to encourage the cheese to melt. Keep warm in the oven whilst you repeat with the remaining wraps.

Cut the quesadillas into triangles, serve with the salsa. Sorted

Hi Zarah, you could freeze the quesadillas before frying, then defrost and fry them following the recipe instructions. However we'd recommend making them fresh for best results as freezing could change the texture.

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Easy

£5-£8

Mexican-Inspired

Pescatarian

Chipotle
Tuna
Quesadillas

Quesadillas website

Make the salsa. Scoop out the avocados and roughly dice. Thinly slice the spring onions. Drain the sweetcorn, tip into a bowl. Add the avocados and spring onion. Squeeze in the lime juice, season with the ground cumin or coriander and a decent amount of salt and pepper. Set aside.

Put the oven on a low heat to keep quesadillas warm once cooked.

Drain the tuna then mix in a bowl with the chipotle paste and some seasoning. Grate the cheddar

Spread a quarter of the spicy tuna across one of the wraps and top with a quarter of the cheddar. Sandwich together with another wrap.

Get a large non-stick frying pan over a medium to high heat. Drizzle in a splash of olive oil. Fry the quesadillas for around 2 minutes on each side until golden brown, pressing down with a spatula whilst it cooks to encourage the cheese to melt. Keep warm in the oven whilst you repeat with the remaining wraps.

Cut the quesadillas into triangles, serve with the salsa. Sorted

Brunch

Speedy

Avocado

Spring Onion

Sweetcorn

Gram

Lime

Cumin

Teaspoon

Tuna

Chipotle Paste

Tablespoon

Cheddar Cheese

Tortilla

Salt

Black Pepper

Olive Oil

Tacos

Seafood

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