Healthy Tuna Salad
A perfectly crisp, golden-brown quesadilla that’s perfect for busy nights. It’s customizable, kid-friendly, and ridiculously satisfying. The edges get perfectly crispy, the inside is ooey-gooey, and every bite is loaded with flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 large quesadillas (serves 2-4 depending on hunger levels) 1x
- Category: Main Course, Side Dish, Quick Meal
- Cuisine: Global (Influenced by Mexican)
- Diet: Healthy
Ingredients
2 cups cooked chicken, shredded or diced (rotisserie is ideal)
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons chopped fresh cilantro (optional, but highly recommended)
4 large (10-inch) flour tortillas (soft taco size)
2 cups shredded Monterey Jack cheese (or a Mexican blend)
2 tablespoons unsalted butter, softened (or use cooking spray)
Optional: 1 small jalapeño, thinly sliced
1 small jalapeño, thinly sliced
¼ cup sliced black olives
¼ cup diced red bell pepper
Instructions
Place shredded or diced cooked chicken in a medium bowl. Drizzle with olive oil and sprinkle over cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything together until the chicken is evenly coated. If using, stir in fresh cilantro.
Lay four tortillas flat on a clean work surface. Divide the shredded cheese evenly between two of the tortillas, spreading it out, but leaving a ½-inch border around the edge.
Spoon seasoned chicken mixture over the cheese on those two tortillas. If using, scatter any extras like jalapeño slices, olives, or bell pepper on top of the chicken now.
Place the remaining two tortillas on top of the filled ones, pressing down gently to create a quesadilla ‘sandwich’. This is the assembly step.
Heat a non-stick skillet over medium heat. Add the softened butter or cooking spray to the skillet. Once the butter is melted and bubbly or the cooking spray is hot, add the quesadillas, pressing gently with a spatula. Cook for 2-3 minutes, or until golden brown and crispy on the bottom.
Flip the quesadillas and cook for another 2-3 minutes, or until golden brown and crispy on the other side.
Serve hot with your favorite toppings. Enjoy your healthy tuna salad!
Nutrition
- Calories: 490 kcal per portion
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
Find it online: https://www.thestationrecipes.com/healthy-tuna-salad-recipe/