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If you're on the lookout for a bold and delicious twist on a classic favorite, look no further than Spicy Sriracha Tuna Melt Quesadillas. This enticing dish takes the familiar comfort of a tuna melt and revamps it into a quick and satisfying quesadilla, perfect for any meal of the day. Combining creamy tuna, the spicy kick of Sriracha, and gooey melted cheese, these quesadillas are not only a feast for the taste buds but also a breeze to prepare. Whether you're in need of a hearty lunch, a light dinner, or even a late-night snack, this recipe caters to all, making it an ideal choice for both spice enthusiasts and those looking for a convenient meal solution.

Spicy Sriracha Tuna Melt Quesadillas

Discover a delicious twist on a classic favorite with Spicy Sriracha Tuna Melt Quesadillas! This easy-to-make dish combines creamy tuna with a spicy kick from Sriracha and gooey melted cheese, all wrapped in a warm tortilla. Perfect for lunch, dinner, or even a late-night snack, these quesadillas deliver bold flavors and satisfying comfort. Explore this simple recipe that’s sure to impress spice lovers and casual diners alike. Enjoy creating and customizing your own version!
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Ingredients
  

2 cans (5 oz each) solid white tuna in water, drained

1/4 cup mayonnaise

2 tablespoons Sriracha sauce (adjust to taste)

1 teaspoon Dijon mustard

1/4 cup finely chopped red onion

1/4 cup chopped fresh cilantro

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

6 medium-sized flour tortillas

2 tablespoons olive oil (for cooking)

Salt and pepper to taste

Optional: thinly sliced jalapeños for extra heat

Instructions
 

Prepare the Tuna Mixture: In a medium-sized mixing bowl, combine the drained tuna, mayonnaise, Sriracha, Dijon mustard, chopped red onion, cilantro, and a pinch of salt and pepper. Mix well until all ingredients are evenly incorporated. Taste and adjust the Sriracha for desired spice level.

    Assemble the Quesadillas: Lay out a tortilla on a clean surface. Spread an even layer of the tuna mixture (about 1/3 cup) onto one half of the tortilla. Sprinkle a generous amount of both cheddar and Monterey Jack cheese on top of the tuna. If using, add jalapeño slices for extra heat. Fold the other half of the tortilla over to close, making a half-moon shape. Repeat with the remaining tortillas and filling.

      Cook the Quesadillas: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Carefully place one or two quesadillas (depending on the size of your skillet) into the hot pan. Cook for approximately 3-4 minutes, or until the bottom is golden brown and crispy. Flip the quesadilla carefully, adding a little more oil if needed, and cook for an additional 3-4 minutes until the other side is golden and the cheese is melted.

        Slice and Serve: Remove the quesadillas from the skillet and let them rest for a minute. Using a sharp knife or pizza cutter, slice each quesadilla into wedges. Serve hot with a side of extra Sriracha, sour cream, or guacamole for dipping.

          Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 3-4