Skip to main content

Print Recipe

print smallerlarger
Photo of Tuna Quesadillas
Hide nutrition box
Photo of Nutrition Facts of Tuna Quesadillas
4 Quesadillas
Prep time:
10 minutes
Cooking time:
10 minutes


1 can (5 ounce) tuna in water, drained
½ cup corn kernels (fresh, cooked, or frozen)
½ cup bell pepper, seeded and diced (about 3/4 a small pepper)
½ cup cheese, shredded (try cheddar or mozzarella)
4 8-inch flour tortillas


1. In a bowl, mix together tuna, corn, bell pepper and cheese.
2. Spread ¼ of the filling over half of each tortilla. Fold tortilla in half over the filling.
3. Heat each quesadilla in a skillet over medium heat until the cheese is melting.
4. Turn the quesadilla over and cook for an additional 30 seconds to 1 minute.
5. Refrigerate leftovers within 2 hours.


  • One large ear of corn makes about 1 cup of cut corn.
  • Try adding cilantro on top for more flavor.