Tuna and Lime Quesadillas

• 125g PHILADELPHIA Block Cream Cheese, softened
• 185g can tuna in springwater, drained and flaked
• 1 spring onion, finely chopped
• 1 tablespoon lime juice
• ½ teaspoon paprika
• 8 x 15cm flour tortillas
• ½ red capsicum, thinly sliced
• ½ red salad onion, thinly sliced
• olive oil spray
• chopped avocado, for serving
• fresh coriander, for serving
• limes, for serving

1. COMBINE PHILLY, tuna, spring onion, lime and paprika in a bowl until smooth.
2. DIVIDE mixture into 8 portions. Spread 1/8 tuna mixture over half a tortilla and top with capsicum and onion. Fold tortilla in half. Repeat with remaining filling and tortillas. Spray both sides of each tortilla with oil.
3. HEAT a non stick frypan and toast quesadillas for 2-3 minutes or until golden and crisp on both sides. Cut into wedges and top with a little salsa, avocado and coriander leaves. Serve immediately.