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Preparation time
20 minutes
Total time:
30 minutes
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Ingredients
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45 mL (3 tbsp.) olive oil, divided
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100 g chorizo sausage, diced
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1 red onion, minced
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½ jalapeño pepper, finely chopped
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4 large tortillas
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500 mL (2 cups) shredded Monterey Jack cheese
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2 Italian tomatoes, diced
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3 cans (100 g each) white tuna
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To taste, salt
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and freshly ground pepper
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Directions
- Preheat oven to 200°C (400°F).
- Heat 15 mL (1 tbsp.) oil in a large skillet over medium-high heat and fry chorizo sausage about 1 minute.
- Add onion and jalapeño pepper and cook 2 minutes or until onion is softened. Set aside.
- In same skillet, heat 15 mL (1 tbsp.) oil over low heat and then place a tortilla in pan. Sprinkle with 125 mL (½ cup) cheese, and half the chorizo, onion, and jalapeño mixture. Add half the diced tomatoes and a can and a half of tuna. Season with salt and pepper and top with 125 mL (½ cup) grated cheese. Cover with another tortilla and press down with your hands.
- Cook about 1 minute per side to brown lightly. Set aside.
- Repeat steps 4 and 5 for the second quesadilla.
- Place quesadillas on a parchment-lined baking sheet and bake for 4 minutes. Cut each quesadilla into 4 pieces.
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