Tuna Melt Quesadillas

 

Hello there! I know it’s been a bit of a gap lately with posts and that’s my fault. Sometimes life gets you caught up and then you get behind and then you find yourself wondering what happened to the last 3 weeks.

I could have sworn it was Sunday….in August!

But of course, I’m back. Let’s hope I can get this schedule thing set.

To give you a little on what’s been going on with me, my 4-year-old started school for the first time after being at home with me all his life. That was a major adjustment for us both. Then with sick family members and having to tend to them and juggle everything else. Most of my nights ended in me falling asleep on our worn leather couch watching reruns of Friends. (Gosh, I love that show.)

But on another note, I have a couple things to write about and hopefully keeping your interest for at least a little while.

I hope.

I also have been trying some new things and checking out some new places. Of course, you know in Atlanta, there’s always something new or something exciting going on.

My schedule is always tied with something and I am constantly busy. Which means I have to come up with more quick things to make to eat. bummer.

Or is it?


I was messing around in the kitchen a while back, making cheese quesadillas. I thought that was pretty plain and I usually like to add something extra to plain foods.

It could be spices, veggies, whatever.

But that day, I wanted meat but I didn’t have any meat. But I did have tuna.

Good enough.

I put a couple of fork fulls into my plain cheese quesadillas, added some sliced bell peppers and BAM!! Tuna Melt Quesadillas were born!

20180810_2240146833818958079203205.jpgSimple yet amazing. And to make this, you don’t need much. Here are the ingredients.

You will need:

  • 4 Large Tortillas
  • 2 cups of shredded Cheese (I used Mexican blend. That stuff works with almost everything)
  • 1/2 Green Bell Pepper, sliced
  • 1/2 Red Bell Pepper, sliced
  • 1  8oz can of Tuna
  • 3 Bella Mushrooms, Sliced (optional)
  • Garlic Salt to taste

That is pretty much it. Ready for the magic? Bring out that good olde panini press! (Or George Foreman grill. Yea, you know you have one!)

Start with spreading shredded cheese covering half of the tortilla from the middle to the edges. Sprinkle a little garlic salt.

With a fork, scoop out a few chunks of tuna and try to spread evenly over the cheese.

Place a few pieces of the red and green bell peppers along with mushrooms on top of the tuna and cheese.

Fold over the non-cheesy side and carefully place the quesadilla on the grill and place the top down. Let it cook for maybe 5-10 mins (Depending on how hot or how fast your grill cooks or how crispy you want your quesadilla.) 20180810_2236147781886527948433244.jpg

Remove quesadilla onto a cutting board. With a pizza cutter, cut the quesadilla into triangular slices and serve!

That’s it! Simple and delicious! Even a 5-year-old can do it! (with adult supervision, of course) 20180721_1717481535773974710956627.jpg

(Ok, so I know that mushroom looks a little dirty, but I did wash it before I put it in the quesadilla. This was for photo purposes only. Please, always wash your veggies.)

Bonus: If you like guacamole, try spreading some over the non-cheesy side before 20180721_1726461439901065699824448cooking for an extra flavorful snack!

Until next time! Stay Cheesy!

The best tuna casserole ever! 


There have been so many nights where after a long day, the last thing on my mind is what am I going to make everyone for dinner. And a lot of times, I don’t feel like making a full course meal.


So what could be perfect than a casserole! Think about it: it has everything in it all in one place. Like a dinner dump cake but… not a cake.

And the ingredients are mostly things you already have, give or take a few things.

Another reason I like this recipe so much is that it’s a winner with everyone. Hubby likes it, the kids love it, grandma… even the dog! (I do not give my dog this).

And it’s simple enough plus if you’re on a tight budget, you can get all the ingredients you need from Aldi for less than $10 bucks and maybe have leftovers depending on how hungry everyone is.

Sounds like another win for me.

So, what do you need?

For the usual 9 ×13 dish, I use:

•3 8oz cans of tuna in water.

•1 can of sweet corn niblets

•1 can or frozen package of spinach

• 1 can of mushrooms. (If it’s the little cans, use 2 cans or sliced fresh mushrooms.)

• 1 cup of milk. (I use unsweetened almond milk)

• 2 cans of cream of mushroom (or cream of chicken)

•2 1/2 cups of shredded Mexican cheese.

•Spices. (Pepper, garlic salt, Italian spices, onion powder.)

• half a bag of egg noodles.
First, preheat the oven to 350° degrees. If you want, you can have your egg noodles boiling, though you don’t necessarily need to have them cooked before putting in casserole. The oven will bake them just fine.



Open all your cans. In your casserole dish, start out putting the 2 cans of cream of mushroom soup and milk in the dish. Stir with a fork until creamy and well blended. Put a dash of each of the spices and stir in, also.
I like to put a little cheese into this and stir together. Just a couple of pitches of cheese will do.

Then, add the tuna, mushrooms, spinach, and corn and stir until everything is mixed well.
Throw in the noodles and stir. Make sure to smooth everything out so it’s all laying down and everything is mixed together.
Last, spread cheese on top covering the entire top. Don’t leave any casserole uncovered with cheese.

Throw some more spices on top. And put in the oven for 30-35mins. (Depending on your oven and how you like your casserole to be). Most of the time, the finished product is toasted cheese on top. A little crispy but still delicious. The casserole will bubble and if it’s too watery, let it bake for a few more minutes. Sometimes I had another layer of cheese on top just for appearance.


And after it’s done, let sit for 5-10. It’s really hot and will be hard to cut and won’t take shape well. So cut it but don’t take any pieces out yet until a little cool. It will fall apart.

And finally, enjoy!

If you made this recipe and enjoyed as much as I did, feel free to comment below! Thanks! 🙂