Cheesy Avocado Tuna Melt Quesadillas #lunch #sandwiches

Cheesy Avocado Tuna Melt Quesadillas #lunch #sandwiches

This is a riff on two great chomps. A firm gooey avocado fish soften and fresh gooey quesadilla. Doesn't that sound like a definitive combo? I utilize my crisp, zesty Mexican fish mix and two cheeses in my fish soften quesadilla, yet don't be obliged by the particular fixings in the formula. On the off chance that you've just got one cheddar or don't have the elements for a pico de gallo, don't fuss. Check out your refrigerator and storeroom to extemporize and make the fish quesadilla formula your own.

This solace nourishment great was conceived of relentless, bothering, unquestionable desiring. You realize when you're craving for something hot and gooey and you need it NOW? That is the point at which you need to get inventive and jab through the fridge to perceive what you have. On this event, I had the remainders of my preferred fish plate of mixed greens, cheddar (I generally have cheddar) and an avocado that was nearly turning (you comprehend what I mean?) However, I was out of bread to use for my preferred avocado fish liquefy. I figured flour tortillas would make a legitimate substitute and the fish quesadilla was conceived.

The ideal fish soften quesadilla ought to have a fresh outside and be delicate, gooey and dissolved into one firm, yet layered filling. It's anything but difficult to let your eyes become greater than your stomach when gathering this, however you need to oppose that encourage, something else, the entire fish quesadilla will self-destruct and turn into a spongy chaos… Not what you need.

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Cheesy Avocado Tuna Melt Quesadillas #lunch #sandwiches

INGREDIENTS

  • 4 small flour tortillas
  • 1 avocado thinly sliced
  • 1 cup prepared tuna salad
  • 2/3 cup pepper jack cheese slices or shredded
  • 2/3 cup cheddar cheese slices or grated
  • 1 cup pico de gallo (or other fresh salsa) recipe on this site

INSTRUCTIONS
MAKE THE QUESADILLAS

  1. Cut the avocado in half, remove the pit and scoop the flesh into a bowl. Use the back of a fork to roughly mash the avocado.
  2. Place a tortilla on a cutting board and mound 1/3 cup of pepper jack cheese onto it, spreading it out to within half an inch of the edge of the tortilla.
  3. Top with half of the avocado mixture and gently spread it out over the cheese.
  4. Spoon half of the prepared tuna salad over the avocado. Top with half of the cheddar cheese and top with another flour tortilla. Assemble the second quesadilla in the same manner.
  5. Spray a large skillet with vegetable spray and place it over medium heat on the stove. Place one hand on top of a tuna quesadilla and carefully slide a wide spatula underneath it. Carefully transfer the quesadilla to the skillet and cook until the bottom of the tortilla begins to brown and crisp and the cheese starts to melt, 3-4 minutes.
  6. Use a large spatula to carefully slip under the quesadilla. Place your hand on top of the quesadilla and in one quick movement, flip the quesadilla in the pan. Cook until the bottom of the quesadilla is crisped and browned and the cheese is melty. Remove from the heat.
  7. Transfer quesadilla to a cutting board and let it rest for a minute before cutting into it. Use a large chef's knife to cut into 4 equal pieces -- not sawing the quesadilla -- but setting the sharp blade across the quesadilla and pressing from the tip to the hilt, until it splits. If anything oozes out, nudge it back in with a spoon (or your finger).
  8. Serve with pico de gallo or fresh salsa
For more detail : bit.ly/2yoWBWs

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