2 slices of mozzarella cheese
2 slices of tomato
olive oil for brushing
freshly ground back pepper
3-4 tbsp. canned tuna, drained
1 small soft flour tortilla
Place the mozzarella in the center of the tortilla. Top with the tuna and tomato and fold in the sides of the torilla to make a square pocket.
Brush a skillet with olive oil.
Place the pocket seam-side down in the pan and fry over low heat about 3 minutes, turning once until golden. Let cool before wrapping.
Alternatively, sandwich the filling between two tortillas, cook on both sides in a lightly oiled skillet until the cheese melts and the tortillas are slightly golden and crisp, then cut into wedges.
Kick your quesadilla up a notch by adding green peppers and/or avacado.