Cheesy Tuna Quesadilla

Coming up with quick lunch ideas when you’re tired of the same old sandwich routine can feel like a real puzzle. Between juggling work deadlines and trying to eat something that’s both filling and tasty, the lunch hour often becomes more stressful than it needs to be – especially when you’re working from home and staring at a half-empty fridge.

That’s where these tuna quesadillas come to the rescue: they’re super quick to make, use pantry staples you probably already have, and offer a satisfying twist on both the classic tuna sandwich and traditional quesadilla fillings.

Which Kind of Tuna Should I Use?

For quesadillas, you’ll want to start with canned tuna – and yes, there are quite a few options to choose from at the store. Solid white albacore tuna is your best bet here since it has a milder flavor and firmer texture that holds up well in the quesadilla. While chunk light tuna will work too, it tends to be softer and fishier-tasting, which might overwhelm the other flavors. When shopping, look for tuna packed in water rather than oil – this keeps the quesadilla from becoming too greasy and lets you control the amount of fat in the recipe. Just make sure to drain the tuna really well before using it, as excess moisture can make your tortillas soggy.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Sour cream and mayonnaise: You can use all mayo or all sour cream if you prefer. Greek yogurt works great too as a substitute for either – it adds a nice tangy taste and extra protein.
• Chipotle peppers in adobo: If you don’t have chipotles, chili powder works well as mentioned. You could also use smoked paprika, cayenne pepper, or even hot sauce to add some heat.
• Tuna: While tuna is the star here, you can use canned salmon, chicken, or even mashed chickpeas for a vegetarian version. Just make sure to drain them well.
• Flour tortillas: Corn tortillas work too, though they’re smaller so you’ll need more. Just warm them slightly first so they don’t crack when folding.
• Monterey Jack cheese: Pretty much any melting cheese works here – cheddar, pepper jack for extra heat, or a Mexican cheese blend are all good options.
• Cilantro: If you’re not a cilantro fan or don’t have any, try using fresh parsley, or just skip it altogether.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tuna quesadillas is overfilling them – stick to about 1/3 cup of filling per quesadilla to prevent the contents from spilling out and ensure even cooking. Another common error is cooking them on heat that’s too high, which can burn the tortillas before the cheese melts properly – keep your pan at medium heat and be patient. To avoid ending up with a watery filling that makes your tortillas soggy, make sure to drain your tuna extremely well (press it in a fine-mesh strainer if needed) and don’t skip letting the assembled quesadillas rest for 1-2 minutes before cutting them, as this helps the cheese set and hold everything together. For the crispiest results, brush the outside of your tortillas with a tiny bit of oil instead of loading the pan with it, and always use a large enough spatula to flip the entire quesadilla in one confident motion.

What to Serve With Tuna Quesadillas?

These tuna quesadillas are super tasty on their own, but they’re even better with some Mexican-inspired sides! A simple bowl of black beans and rice makes the perfect base, while a fresh pico de gallo or chunky guacamole adds nice contrast to the warm, cheesy filling. For something lighter, try a crisp Mexican-style coleslaw with lime dressing, or keep it super simple with tortilla chips and your favorite salsa. Since these quesadillas already have a creamy sauce inside, they pair really well with sides that have a bit of acidity or crunch.

Storage Instructions

Keep Fresh: Already assembled but uneaten quesadillas? No problem! Place them in an airtight container with wax paper between each layer and keep them in the fridge for up to 2 days. The tuna filling by itself will stay good in the fridge for up to 3 days in a sealed container.

Make Ahead: Want to prep ahead? Mix up the tuna filling and store it separately from the tortillas and cheese. When you’re ready to eat, just assemble and cook your quesadillas fresh – this way, they’ll be nice and crispy! The filling can be made up to 2 days in advance.

Warm Up: To bring back that crispy exterior, pop leftover quesadillas in a dry skillet over medium heat for about 2 minutes per side. You can also use a toaster oven for 3-4 minutes – just keep an eye on them to prevent burning. I’d skip the microwave since it can make them soggy.

Preparation Time	10-15 minutes
Cooking Time	12-18 minutes
Total Time	22-33 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 150-160 g
• Fat: 180-200 g
• Carbohydrates: 270-290 g

Ingredients

• 1/2 cup sour cream (regular or light)
• 1/2 cup mayonnaise (regular or light)
• 2 tablespoons cilantro, finely chopped
• 1 tablespoon minced chipotle peppers in adobo (or 1-2 teaspoons chili powder)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt (more to taste if needed)
• Zest from 1 lime (about 1 teaspoon)
• 20 ounces drained canned tuna (i like albacore in water)
• 12 flour tortillas (8-inch size)
• 3 cups shredded monterey jack (or cheddar or mexican blend cheese)

Step 1: Prepare the Tuna Mixture

In a medium bowl, begin by whisking together sour cream, mayo, cilantro, chipotle peppers or chili powder, onion powder, garlic powder, salt, and lime zest until well combined.

Once the mixture is creamy, add the tuna and mix until all ingredients are evenly incorporated.

Taste and add additional salt if necessary.

Step 2: Assemble the Quesadillas

Lay a tortilla flat and sprinkle 1/4 cup (or more, depending on preference) of cheese evenly over it.

Place spoonfuls of the tuna mixture on top of the cheese, spreading it into a somewhat even layer.

Add a little more cheese over the tuna mixture for extra cheesiness.

Top with another tortilla.

Continue assembling the remaining quesadillas in the same manner until you have about six quesadillas.

Step 3: Cook the Quesadillas

Preheat a griddle to medium heat, or use a skillet on the stovetop set to the same setting.

If using an electric griddle, set it to 350 degrees F.

Once the griddle or skillet is hot, place the assembled quesadillas on it.

Cook each quesadilla for 2-3 minutes per side until the tortillas are golden brown and the cheese is melted.

Step 4: Serve the Quesadillas

Once cooked, allow the quesadillas to rest for a minute to ensure the filling sets slightly.

Cut each quesadilla into triangles and serve warm.

Enjoy the delicious flavor combination of tuna, creamy sauce, and melted cheese in every bite!