Tuna and Lime Quesadillas

Tuna and Lime Quesadillas
10 Mins
Prep time
15 Mins
Cooking time
Serves 16

What you need

  • 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

How to make it

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.