This has become a favourite lunch for the Food Baby in our house. He likes to carefully pick out the sweetcorn and eat them and then munches his way through the rest of it. I use a tuna in spring water as brine is too salty and those in oil make it far too greasy. You can make this with any good melty cheese, we’ve tried it with cheddar, Red Leicester and most recently the Spanish cheese, Tetilla.
- Spray oil
- 2 mini tortilla wraps
- 50g (melty) cheese (grated or sliced)
- 1/3 tin of tuna in spring water, drained
- 1 tbsp tinned sweetcorn, drained
Step 1: Heat a non-stick frying pan on a medium heat and spritz on some oil.
Step 2: Place one tortilla flat on the pan and add half the cheese. Top with the tuna and sweetcorn, sprinkled evenly, and finish with the remaining half of the cheese. Add the second tortilla and spray the top with a little more oil.
Step 3: Use a spatula to press the quesadilla and when the underside is toasted and firmed up, use the spatula to carefully turn the quesadilla over. Cook for another couple of minutes until the underside is browned.
I cut this into six pieces so it can be easily held by little hands and just make sure that before you serve the cheese isn’t too hot to eat!