1 can tuna fish, drained
9-10 black olives (6 chopped and 3-4 without pits, sliced into 12 circles, 3 or 4 per olive)
1 medium green onion, sliced
½ cup sour cream, at room temperature
8 flour tortillas
1 cup whole-kernel yellow corn
1 lb. cheddar cheese, grated
¾ cup Newman's Own® All Natural Chunky Salsa (mild, medium or hot)
1 1/3 cup grated Monterey jack cheese
2 small cans mild green chilies, cut into thin strips
Preheat the oven to 350°F. Lightly coat 2 large baking sheets with nonstick cooking spray. In a small bowl, combine the tuna fish, chopped olives, green onion, and sour cream. Set aside.
Place two tortillas on each baking sheet. Divide the tuna mixture evenly among the tortillas, putting a dab in the center of each and spreading evenly out to the edges. Layer each tortilla with ¼ cup of corn, ¼ of the grated cheddar cheese, and 3 tablespoons of salsa.
Place the remaining tortillas on top of the 4 on the baking sheets and sprinkle with Monterrey jack cheese. Arrange chili strips in a tic-tac-toe grid on each, and fill each grid with 3 olive circles.
Bake for approximately 15 minutes, until the cheese melts and the quesadillas are heated through. Cut into wedges and serve.
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